HELLİMLİ SHEPHERD’S PIE
HELLİMLİ SHEPHERD’S PIE
Serves: 6
INGREDIENTS
For the filling:
3 tbsp olive or vegetable oil
½ tsp sea salt
1 large onion, very finely diced
2 carrots, very finely diced
2 celery sticks, very fiely diced
300g chestnut mushrooms, very finely chopped
1 tsp fresh garlic cloves, finely grated
1/2 tsp fresh thyme leaves
1/2 Tao fresh rosemary leaves, finely chopped
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp paprika
4 tbsp tatli biber salçasi (Turkish sweet red pepper paste) or tomato purée
800g lamb mince
½ tsp coarse black pepper
1 tbsp balsamic vinegar
1 tbsp pomegranate molasses
2 tbsp Worcestershire sauce
2 tbsp gravy granules
750ml beef stock
75g frozen peas
2 bay leaves
For the mash:
1.5kg Maris Piper or King Edward potatoes (weigh them after they have been peeled, cut into small 5cm chunks)
75g unsalted butter
150ml milk
50g grated Pecorino Romano / mature cheddar
75g grated halloumi
½ tsp dried mint
2 large egg yolks, whisked
1 tsp toasted sesame seeds
Salt and pepper to taste
METHOD
Place a large oven proof casserole pan on a the hob over a medium heat, add the oil and once hot, add carrots, onions and celery, sprinkle over a little salt and soften for 12-15 mins. Add the cumin, cinnamon and paprika to the softened vegetables and stir well.
Add the mushrooms, garlic, thyme and rosemary leaves to the pan. Stir for a few more mins, and once fragrant, add the red pepper paste or tomato puree to the pan, and combine with the softened vegetables.
Add the mince to the pan, breaking it down with a wooden spoon and allowing it to brown. Season with a little black pepper.
5. Pour the balsamic vinegar, the pomegranate molasses, the Worcestershire sauce, and the gravy granules into the pan and stir well. Pour in the stock, stir well, add the bay leaves, bring up to the boil and then simmer, half covered with the lid, on a low heat for 30-40 minutes until thick and reduced. Take the pan off the heat, stir through the frozen peas and leave to cool a little.
Preheat the oven to 200℃/ 180℃ fan.
While the mince filling is cooking on the hob, place the potatoes in a large pan of cold water, with a good pinch of salt, on a medium-high heat and bring up to the boil for 20 minutes, after which they should be soft.
Drain the boiled potatoes with a colander, then mash them through a sieve/ ricer. Place the potatoes back in the dry pan and cover with the lid to keep warm.
Add the milk and the butter to a small pan and melt over a medium-high heat until piping hot. Pour the buttery milk over the mashed potatoes and mix until creamy. Check the seasoning and then stir through the grated cheeses and dried mint, and half of the beaten egg yolk, working really quickly so the eggs don’t solidify or scramble.
Top the cooled cottage pie filling with the mashed potato. As you spread the mash, flick up the spoon a little for a textured finish which will crisp up when cooking. Brush the mashed potato with the beaten egg yolk and sprinkle over the sesame seedsz
Place on a tray on the middle shelf of the oven for 30-40 minutes until golden and crisp. Allow to cool a little before serving.
