Shepherd's Pie. A pub classic, by Gozney Ambassador and chef @chefthombateman, cooked in Dome.
750g/26.5 Oz ground/minced lamb at least 12% fat
1 tbsp oil
2 celery sticks
3 garlic cloves
2 tbsp tomato paste
1 tbsp fresh leaves
1 tbsp fresh rosemary
400ml/13.5 Oz. red wine
2 tbsp Worcestershire sauce
700ml / 23.5 Oz. good quality lamb or chicken stock
1 sprig of rosemary
2 Bay leaves
800g / 28 Oz Maris piper potatoes
100g/3.5 Oz cold butter
100ml/ 3.5 Oz warm milk
1 egg yolk
Butter and cheddar cheese for the top
Salt throughout for seasoning
Heat a cast iron pan in the Dome at 720°F/320°C. Whilst the pan is heating, peel and dice the onions, celery and carrot.
Once the pan is hot, remove from the Dome. Add a touch of oil and begin to brown the lamb. Season with salt and pepper. Place into the Dome to finish off.
Once nicely caramelized, remove the mince from the Dome and set to one side in a separate bowl. Place the diced veg into the same pan you used to fry the lamb. Place into Dome until nicely softened.
When softened, remove the pan from the oven and add the tomato paste. Once mixed in, add the thyme, bay leaves, rosemary and wine. Add back into the oven to reduce for a few minutes.
Grate in garlic and then add lamb stock and Worcestershire sauce and reduce by half by popping the dish back into the Dome. Let it simmer in the Dome until it’s reduced sufficiently (If your stock doesn’t thicken naturally you can use a little cornstarch mixed with water).
Bake the potatoes for 40-45 mins in the dome or until tender pass through a drum sieve or just mash the flesh while it’s still hot. Beat through cold butter then add the milk, add an egg yolk, season to taste.
Add the meat mixture to another oven proof dish. Top with the mash, more butter and cheddar cheese. Place back into the Dome at 630°F/330°C and cook for 25 minutes, turning halfway through.
Serve and enjoy!