Sarson’s Shepherd’s Pie

Serves
4 - 6
Prep time
15 minutes
Cook time
60 minutes

With lamb mince in a meaty sauce, all bubbling beneath a lid of soft, buttery mash, the classic shepherd's pie is a real crowdpleaser.

For our version of this iconic dish, we have splashed in spoonfuls of Sarson's Malt Vinegar to add layers of flavour to the filling. The craft-brewed tang of Sarson's is the perfect partner to lamb, helping to bring out its natural flavours and enrich every mouthful.

Served simply with steamed vegetables, it never fails to make anyone smile!

Made using Malt Vinegar

Ingredients

  • 2 tbsp Sarson’s Malt Vinegar
  • 1 tbsp Sarson’s Worchester Sauce
  • c.500g lamb mince
  • c.500ml lamb stock (or enough to just cover the meat)
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 1 onion, finally diced
  • 2 carrots, grated or finely diced
  • 1 small leek, finally sliced
  • 1 small celery stick, finely diced
  • 1 glass red wine
  • 1 bay leaf
  • 1 rosemary sprig
  • Salt and pepper, to season
  • Oil, for cooking
  • c.900g mash potato (or enough to cover the pie)

Method

  1. Brown off the lamb mince, removing any excess fat.
  2. Sweat the vegetables in a little oil. Add the tomato paste and cook out. Add the red wine and Sarson’s Worchester Sauce, and reduce.
  3. Add the browned meat back in and stir to combine. Stir in the flour so their are no clumps. Stir in the stock. Add the rosemary and bay then bring to a simmer. Simmer until glossy and rich. Add the Sarson’s Malt Vinegar and stir. Allow to cool.
  4. Add the cooled pie filling to a baking dish, top with the mash, bake until the mash is golden and the filling is bubbling - around 40 minutes. Allow to sit for 10 minutes, then serve with vegetables. Enjoy!