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Best of British
The Lean Shepherd's Pie
– Lower fatNow here's a funny thing. This is my familiar, much-loved Shepherd's Pie with Cheese-crusted Leeks (that has been a favourite in our house for many years) specially adapted for our low-fat, high carbohydrate diet. The mince for this version is not cooked in fat or oil but braised in the oven, and the potato topping is mixed not with cream but with our old friend quark. This even allows us to add a little half-fat cheese to melt over the top. And do you know what? I now prefer this version. It's terrific.
Serves 4
Ingredients
12 oz (350 g) minced Scotch lamb
1 medium onion
2 oz (50 g) piece of swede
4 oz (110 g) carrots
½ level teaspoon ground cinnamon
1 rounded teaspoon fresh chopped thyme
1 rounded tablespoon fresh chopped parsley
½ oz (10 g) plain flour
1 rounded tablespoon tomato purée
15 fl oz (425 ml) vegetable stock
salt and freshly milled black pepper
For the topping:
2 lb (900 g) Desirée potatoes
2½ oz (60 g) quark
2 fl oz (55 ml) semi-skimmed milk
6 oz (175 g) leeks
1½ oz (40 g) half-fat Cheddar
1 oz (25 g) finely grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about cooking at gas mark 1, click here.)
Click here for Donald Russell meat
You will also need a dish with a base 7 x 7 x 2 inches (18 x 18 x 5 cm), top measurement 9 x 9 inches (23 x 23 cm) and a flameproof casserole with a close-fitting lid.
Start off by peeling the onion, swede and carrots, chop them into chunks and place them into the bowl of a food processor. Then add the cinnamon, herbs and flour and whiz everything until it's all finely chopped (be careful, though, you don't want to end up with a purée). Now place the lot in the casserole, add the lamb and give it all a good seasoning.
Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it all a good mix. Place the casserole over a gentle heat and bring it up to simmering point. Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan. Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they're tender when pierced with a skewer.
After that, drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
At this point remove the casserole from the oven and increase the temperature to gas mark 6, 400°F (200°C). Transfer the meat to the dish and cover it evenly with the mashed potato.
Now slice the leek lengthways into four and chop each length into ¼ inch (5 mm) slices. Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface. Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan. Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.
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