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Wednesday 15 October 2025 03:30:24 GMT

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2025-10-15 03:34:54

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This is gather round episode 8. Shepherds Pie. This is the peak of British cuisine. We don’t have the best cuisine, but when it comes to comfort food, we’re one of the best, and I’ll die on that hill! For the lamb filling 1 tablespoon oil or dripping 750 g lamb mince 1 large onion, finely chopped 2 carrots, diced 3 cloves garlic, finely chopped 1 tablespoon tomato paste 1 teaspoon chopped thyme leaves 1 teaspoon chopped rosemary leaves 1 can stout 1 tablespoon Worcestershire sauce 100 g frozen peas Salt For the mash 1 kg floury potatoes 75 g butter 100 ml warm milk Salt To finish ½ small onion, finely diced Chives, finely chopped Heat the oil in a heavy pan and brown the lamb mince well until caramelised and dark at the edges. Add the onion and carrots and cook for ten minutes until softened. Stir in the garlic, thyme, rosemary and tomato paste, and cook for another minute. Pour in the stout and Worcestershire sauce, season lightly, and simmer until thick and glossy. Stir through the peas and set aside. Bake the potatoes whole at 200°C until soft, about one hour. Halve them while hot and scoop out the flesh. Pass through a ricer or sieve into a bowl, then beat in the butter, warm milk and salt until smooth and fluffy. Spoon the lamb mixture into an oven dish and scatter over the diced raw onion. Pipe or spoon the mash over the top, smoothing or ridging it as you like. Bake at 190°C for 25–30 minutes until golden. Scatter with chopped chives and serve hot

This is gather round episode 8. Shepherds Pie. This is the peak of British cuisine. We don’t have the best cuisine, but when it comes to comfort food, we’re one of the best, and I’ll die on that hill! For the lamb filling 1 tablespoon oil or dripping 750 g lamb mince 1 large onion, finely chopped 2 carrots, diced 3 cloves garlic, finely chopped 1 tablespoon tomato paste 1 teaspoon chopped thyme leaves 1 teaspoon chopped rosemary leaves 1 can stout 1 tablespoon Worcestershire sauce 100 g frozen peas Salt For the mash 1 kg floury potatoes 75 g butter 100 ml warm milk Salt To finish ½ small onion, finely diced Chives, finely chopped Heat the oil in a heavy pan and brown the lamb mince well until caramelised and dark at the edges. Add the onion and carrots and cook for ten minutes until softened. Stir in the garlic, thyme, rosemary and tomato paste, and cook for another minute. Pour in the stout and Worcestershire sauce, season lightly, and simmer until thick and glossy. Stir through the peas and set aside. Bake the potatoes whole at 200°C until soft, about one hour. Halve them while hot and scoop out the flesh. Pass through a ricer or sieve into a bowl, then beat in the butter, warm milk and salt until smooth and fluffy. Spoon the lamb mixture into an oven dish and scatter over the diced raw onion. Pipe or spoon the mash over the top, smoothing or ridging it as you like. Bake at 190°C for 25–30 minutes until golden. Scatter with chopped chives and serve hot

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