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What's Cooking?

Tonight's dinner, sorted

Published on December 13th 2011.

What's Cooking?

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 Shepherd's Pie

Preparation time:
30mins – 1 hour
Cooking time:
1 – 2 hours


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

Mash Potato:
1kg peel potatoes
30g salt
1.2 litres water
100g butter
2 egg yolks


  1. Brown off mince in a large pot then drain to remove any excess fat. Return mince to the pot and add white wine, reduce wine by half then add all vegetables and cook until softened but with a little texture.
  2. Add lamb sauce and again reduce until the meat has absorbed all the liquid and is the right consistency. Add more sauce if the pie mix is a little dry.
  3. Season with salt and pepper, Worcester sauce and ketchup to taste. Place in pie dish.
  4. See mash potato recipe for top of the pie.
  5. Bake in oven at 200°C until golden brown and bubbling.

Mash Potato Method:

  1. Peel and cut potatoes, rinse under cold water for 10 minutes.
  2. Place in an empty pan and add enough water to cover potatoes. Add 30g salt and bring to a boil. Reduce heat and simmer until soft and fluffy.
  3. Drain potatoes and add melted butter and milk to achieve the right consistency. Mix this in thoroughly then add two egg yolks and pipe on top of the pie.


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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