Shepherd’s Pie

Method

1. Prepare the liver by removing the unwanted membranes and stringy bits, discard these and finely chop the remaining liver.
2. Heat 1 tbsp of oil in a flameproof casserole dish fry the mince on a medium heat until it starts to take some colour. Then add the chopped liver until it takes some colour. Deglaze the pan with a splash of madeira, wine, stock or water and transfer to a bowl.
3. Wipe out the pan, add a tbsp of oil and sauté the finely chopped vegetables on a low-med heat for 10 mins or until very soft and starting to golden.
4. Add the meat back the pan along with the stock. Season well with salt and pepper. Add a bouquet garni (bay leaf, rosemary, thyme, parsley – or combo of whatever you have). Add a tbsp of tomato puree, and a tbsp of Worcestershire sauce.
5. Stir, cover and simmer for 1 ½ hours until the sauce is rich, checking periodically and adding water if necessary.
6. Preheat the oven to 180 degrees Celsius.
7. After 1 hour of cooking, prepare the mash by boiling the potatoes in salted water until tender. Mash until there are no lumps and then add a splash of milk, butter and half the cheese. Mash until creamy (not gluey).
8. Transfer the meat to an overproof dish and top with the mash. Use the back of a fork to create a rough topping. Finely grate on a tangy cheese and bake for 45 mins until golden and bubbling.