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WE have all grown up with a version of shepherd’s pie, it's a true British classic – delicious, nostalgic and comforting. And this is one of Chef Dominic Chapman's favourite dishes to cook at home. Chapman is head chef at one of only thirteen Michelin-starred pubs in the whole country, The Royal Oak Paley Street in Maidenhead, just outside of London. Thinking of an afternoon getaway over the holiday break? This is the perfect spot.
Chapman spent ten years working in London's most exclusive restaurants, including a five-year stint at the Kensington Place restaurant (you may remember it from the '90s?). In May 2004, he was asked to take on the role of head chef at Heston Blumenthal's Hinds Head in Bray. Rest assured you will be in good hands here.
DOM'S SHEPARD PIE
Preparation time: 30mins – 1 hour
Cooking time: 1 – 2 hours
Serves: 4
Ingredients
1kg of minced lamb
1kg of carrots sliced
500g onion diced
250g celery diced
10g thyme
250ml white wine
250ml lamb stock (A good stock cube also works very well)
Salt and pepper
Worcester sauce
Ketchup
Mash Potato:
1kg peel potatoes
30g salt
1.2 litres water
100g butter
Milk
2 egg yolks
Method
Mash Potato Method:
Bordeaux Wine Suggestion: Serve with a bottle of Bordeaux red, perhaps a slightly older vintage of a wine from the Medoc to give a savoury and smoky note to complement this dish.
Chateau Fourcas-Dumont 2006
Appellation: Listrac-Medoc
50% Merlot, 40% Cabernet Franc, 10% Petit Verdot
£15, Tesco.com
Attractive cherry and menthol nose. Firm tannins, will soften with time. Well-judged oak to balance the fruit. Perfect with lamb.
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