Shepherd’s pie

“This pie, topped with pastry rather than mash, can be assembled and frozen. When it’s time to bake it, simply remove it from the freezer and allow to thaw before placing in a hot oven.”

1. Heat the oil in an ovenproof skillet or pan over a medium heat. Place the onions in the pan, cut-side down, and season lightly with salt. Allow to char slightly, then turn over and char the other side.

2. Once charred, add the lamb, carrots, Worcestershire sauce, thyme and just enough water to cover the ingredients. Simmer gently until the carrots are tender, but not soft. Season with black pepper.

3. Combine the flour with the butter, mixing to form a paste. Add 3 T of the liquid from the pan to the paste and combine, then pour into the pan and mix through.

4. Stir in the peas and check the seasoning. Remove the pan from the heat and allow to cool slightly while preparing the puff pastry.

5. Cut each sheet of pastry into 9 equally sized squares. For a decorative touch, you could score some of the squares to give your pie a little flair. Brush the squares with the beaten egg and place in the freezer for 15 minutes to firm up. Preheat the oven to 200°C.

6. Remove the pastry from the freezer and arrange over the pie, leaving some of the pie uncovered. This will allow any steam to escape while baking. Bake the pie for 20 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and serve immediately.

Find more lamb recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana