Enjoy Wilfred Emmanuel-Jones’ Shepherd’s Pie
Jenny Jefferies shares another delicious recipe with us.
The dawn of spring is just around the corner and it is my favourite time of year. A period of hope and renewal; the virtuous circle of life is heart-warming, and all that has been winter is gone and quickly forgiven.
‘You
Touch me
I hear the sound
Of mandolins
You
Kiss me
With your kiss
My life begins
You're spring to me’
Wild Is The Wind is a song written by Dimitri Tiomkin and Ned Washington for the 1957 film of the same name. Various artists have since covered the song including Nina Simone and George Michael, however, the live version by David Bowie, ‘Bowie at The Beeb’, in July 2000, is so beautiful in its simplicity, and iconic. Listen out for the piano accompaniment which echoes the piano in Nina Simone’s 1959 live version, which is just perfect in its delicate delivery… Bowie later described his interpretation of ‘Wild Is The Wind’ as a homage to Nina Simone. Bowie, upon listening to Simone’s own live version, profoundly affected him.
Bowie’s favourite food was apparently the Shepherd’s Pie and his wife Iman learnt to make it for him. This British staple is pleasing to serve the family for any occasion; for a mid-week dinner or a Sunday supper, this is a great recipe to warm the soul and for everyone to enjoy. In true Spring style, Shepherd’s Pie is made with lamb as opposed to Cottage Pie which is made with beef.
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Shepherd’s Pie
“For a twist on a regular shepherd’s pie and as a nod to my Jamaican birthplace, I’ve mashed sweet potatoes with white ones. Not only does this add a sweetness that goes so well with the lamb, the golden topping looks wonderfully appetising. Serve with a simple green salad to cut through the delicious richness,” said Wilfred Emmanuel-Jones aka The Black Farmer, as featured in For The Love Of The Land by Jenny Jefferies.
Preparation time: 15 minutes | Cooking time: Approximately 1 hour | Serves: 4-6
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 sticks of celery, finely diced
2 cloves of garlic, crushed
500g lean lamb mince
75ml dark Jamaican rum
2 tbsp Worcestershire sauce
400g tinned chopped tomatoes
1 vegetable stock cube
1 tbsp dried mixed herbs
Salt and freshly ground black pepper
50g hard Devonshire goat’s cheese, grated
For the potato mash topping
750g floury potatoes, cut into chunks
500g sweet potatoes, cut into chunks
2 tbsp milk
25g butter
Method:
Heat the oil in a wide, deep pan with a lid and gently cook the onion, carrots, celery and garlic for 8 to 10 minutes until soft and translucent, but not brown.
Add the lamb mince, breaking it up with a wooden spoon, and cook for 5 minutes until brown.
Add the rum and bubble for a few minutes until nearly evaporated. Stir in the Worcestershire sauce, chopped tomatoes, vegetable stock cube and mixed herbs.
Season with salt and black pepper and turn the heat down low. Cover tightly with a lid and simmer for 1 hour.
For the potato mash topping
Meanwhile, put the potatoes and sweet potatoes in a large pan of salted water and bring to the boil. Simmer for 20 minutes until tender. Drain thoroughly, return to the pan and mash until smooth. Then stir in the milk and butter until combined. Season generously and set aside.
Preheat the oven to 190°c. Spoon the meat mixture into a 1.5-litre ovenproof dish and cover with the mashed potato. If you are feeling fancy, you can pipe the mash on top. Sprinkle with the grated goat’s cheese.
Cook in the oven for 30 minutes until golden and bubbling. Serve immediately. To make the shepherd’s pie ahead, cover the assembled pie and then chill in the fridge for up to 2 days, or freeze. Bring the pie back to room temperature or defrost thoroughly before cooking as above.
See Jenny’s other recipes here. Jenny Jefferies is the author of the For the Love of the Land and For the Love of the Sea series, and Islands in a Common Sea: Stories of Farming, Fishing and Food Around The World. A Love British Food Ambassador, Jenny is married to a farmer and lives in South Cambridgeshire.
