An ambitious recipe but one which will probably make the best shepherd’s pie you’ve ever eaten. (See our notes below  on adapting it to a student kitchen!) It comes from Michelin-starred chef Anthony Demetre of Arbutus and Wild Honey in London and comes from his book Today's Special.

Anthony says "This shepherd's pie is the perfect hearty, nutritious recipe to cook for a few friends. The great thing about this dish is that it can be made a couple of days in advance and kept in the fridge"

Serves 6

50g butter plus more for dotting
Splash of olive oil
1 onion, finely chopped
2 carrots diced
1 tsp chopped fresh lemon thyme (or ordinary thyme)
1 tsp chopped fresh rosemary
4 garlic cloves, crushed
4 tomatoes, de-seeded, skinned and diced
2 handfuls of peas, blanched (or thawed, if frozen)
500ml lamb or other meat stock (or slightly less)
Salt and freshly ground black pepper
1 kg cooked lamb from a roast or stew
Potato purée (see below)

Melt the butter with the oil in a large heavy-based pan and cook the onions, carrots, thyme and rosemary until the vegetables take on a little colour then add the garlic tomatoes, peas and lamb stock. Bring to the boil, simmer and season. Cook until the vegetables are soft. When cooked take off the heat and leave to go cold. 
When cold preheat your oven to 160°C/Gas 3. Mix your roughly diced lamb meat into the cold vegetables and combine well. This is now ready to go into a pie dish or baking dish. Top the meat and vegetables with potato purée, dot with butter and bake for about 45 minutes until hot and golden

Potato purée
1 kg floury potatoes such as Desirée, unpeeled
About 200ml milk, warmed
100g butter
Preheat the oven to 180°C/Gas 4. Bake the potatoes until a sharp knife inserted in the middle comes out clean - about 40-60 minutes depending on size. While still hot peel them and pass them through a mouli sieve or mash them and immediately combine quickly and vigorously with the warm milk and butter using a wooden spoon. Season to taste.

Anthony Demetre runs two Michelin starred restaurants in London, Arbutus and Wild Honey. He recently published his first book Today's Special

Fiona says: *Most students won’t have spare bits of cooked lamb knocking round their kitchen but you could make the base with lamb mince  (fried frist to get rid of the fat and added to the vegetables) then add whatever leftover lamb you have from, say, a roast shoulder - quite a cheap cut) You can also obviously make a less luxuriant mash though this will taste brilliant!

 

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