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Shepherds Pie with Roquefort Mash


For the mash

2.2 lb/1 kg yukon gold potatoes
⅔ cup/165 ml whole milk
4 tbsp/55 g butter, at room temperature
4 oz/115 g Roquefort cheese

For the pie

3 tbsp extra-virgin olive oil
2 small yellow onions, chopped
2.2 lb/1 kg leftover roast lamb, coarsely chopped, plus any roasting juices left over from lamb
1 cup/240 ml red wine
2 tbsp ketchup/tomato sauce
2 tbsp Worcestershire sauce
Salt and freshly cracked black pepper


Serves: 4


To prepare the mash: peel the potatoes and cut into 1 in/ 2.5cm cubes, add to a pot of well-salted cold water and bring to a boil, cook the potatoes until tender, about 20 minutes, and then drain, meanwhile, gently heat the milk to a simmer and then remove from the heat. Using a food mill, ricer, or masher, mash the potatoes until smooth, add the hot milk and butter along the way, crumble the Roquefort over the potatoes and mix well. Season with salt and set aside.

To prepare the pie: in a saucepan large enough to hold all of the ingredients, heat the olive oil over medium heat. Add the onions and cook, for about 20 minutes, or until they are translucent and slightly gilded, increase the heat to medium-high and add the lamb, sauté with the onions for 3 to 4 minutes, or until just beginning to turn golden, at this point, add any leftover roasting juices from the lamb, along with the wine, ketchup/tomato sauce, and Worcestershire sauce, season with salt and pepper, (but do remember that the Roquefort in the mash will add quite a bit of salt to the overall dish,) reduce the heat and gently simmer for 10 minutes, adding a splash of wine, water, or stock if too dry, preheat the oven to 400°f/200°c/gas 6, pour the lamb into an 8 x 12 in/20 x 30.5cm ceramic baking dish (or individual ramekins) and pile the Roquefort mash on top, covering the meat completely, use a fork to whip up the surface of the mash, creating waves and peaks, bake for 30 to 40 minutes, or until the mash is nicely browned on top and the sauce is bubbling up around the edges, serve hot. 

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