Shepherd's pie

Method

1. Heat the butter in a large saucepan and cook the onion, celery, carrots and garlic for 4-5 minutes over a gentle heat, until softened but not coloured.

2. Add the green peppercorns, fry for a couple of minutes then stir in the minced lamb. Cook for 5 minutes or so, until the lamb is lightly coloured.

3. Stir in the tomato puree and flour. Cook for 2 minutes.

4. Add the chopped herbs, bay leaf, Worcestershire sauce and lamb stock. Simmer for 45 minutes over a gentle heat.

5. Remove from the heat and spoon the mixture into an ovenproof serving dish and leave to cool. Place in the fridge to set.

6. Preheat the oven to 180C/gas 4. Peel the potatoes and artichokes and cook them in separate pans of lightly salted water, until soft. Drain, transfer them to one pan and mash them together over a moderate heat. Stir in the butter, cream and seasoning.

7. When the mixture is smooth, remove from the heat and stir in the egg yolk. Spoon the potato and artichoke mix over the mince and bake for 30 minutes or so, until golden and bubbling. Serve with buttered Savoy cabbage.

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Ingredients

For the filling

50g Butter
1 onion, finely chopped
3 sticks Celery, finely chopped
2 large Carrots, finely chopped
1 garlic clove, finely chopped
1 tsp green peppercorns
450g minced lamb
1 bunch curly parsley, chopped
1 sprig Rosemary, chopped
1 bay leaf
1 tsp Worcestershire sauce
300ml lamb stock
1 tbsp tomato puree
1 tbsp plain flour

For the potato topping

3 Maris Piper potatoes, or King Edward potatoes
225g Jerusalem artichokes
85g unsalted Butter
10ml single cream
1 pinch Salt
1 pinch white pepper
1 pinch Nutmeg
1 egg yolk
buttered Savoy cabbage, to serve

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