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<\/p>\nIconic British chef\u00a0Jamie Oliver has shared an easy way to ensure the mashed potato on your shepherd’s pie always comes out crispy and fluffy – using just one additional ingredient.<\/p>\n
Shepherd’s pie is a classic comfort food that uses succulent lamb mince and veg topped with a fluffy layer of mashed potato.<\/p>\n
The recipe reportedly originated as a way to use leftovers to avoid any waste, but cooks have made leaps and bounds to level up the dish over the years.<\/p>\n
“The original point of this recipe is to use up leftover roast dinner,” confirmed Oliver, before proceeding to demonstrate how to produce a crispy topping.<\/p>\n
The cook spoke of his “delectable mash potato trick that will elevate your shepherd’s pie” in a YouTube clip for Channel 4, where he explained that it all boils down to the ingredients you combine with your spuds.<\/p>\n
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Typically, recipes call for a good amount of salt and pepper, before topping off the mash with a few generous nobs of butter.<\/p>\n
To switch up these classic recipes and ensure extra crispiness, Jamie foregoes milk and replaces it with cheddar instead.<\/p>\n
For a simple approach to the recipe, BBC Good Food has compiled a method that takes a mere 15 minutes to prepare and 20 additional minutes to bake. Here it is.<\/p>\n
One tbsp sunflower oil<\/p>\n
One large onion chopped<\/p>\n
Two to three medium carrots, chopped<\/p>\n
500 grams pack of lamb mince<\/p>\n
Two tbsp tomato pur\u00e9e<\/p>\n
Large splash of Worcestershire sauce<\/p>\n
500ml beef stock<\/p>\n
900grams potatoes, cut into chunks<\/p>\n
85grams butter<\/p>\n
Three tbsp milk<\/p>\n
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Step one:<\/strong><\/p>\n Heat the sunflower oil in a medium saucepan, then add the onion and carrot and saut\u00e9e for a few minutes until soft.<\/p>\n Step two:<\/strong><\/p>\n Once the ingredients have softened, turn up the heat and crumble in the lamb mince, while making sure to remove any excess fat.<\/p>\n Step three: <\/strong><\/p>\n Add the tomato puree and a generous splash of Worcestershire sauce, then fry for a few minutes.<\/p>\n Step four:<\/strong><\/p>\n Pour in the beef stock and bring to a simmer, then cover and cook for 40 minutes. Uncover halfway.<\/p>\n Step five: <\/strong><\/p>\n Preheat the oven to 180C\/fan 160C\/gas, while you prepare the mash. Boil the potatoes until tender before cutting into chunks. Drain, then mash with butter. Add cheddar to the mix for an extra crispy top.<\/p>\n Step 6: <\/strong><\/p>\n Put the mince into an ovenproof dish, top with the mash, and ruffle with a fork. If you would like to freeze the dish at this point, allow enough time for it to chill first.<\/p>\n Step 7:<\/strong><\/p>\n Bake for 20 to 25 minutes until the mash starts to colour and the mince bubbles through at the edges. Then let it sit for five minutes before serving.<\/p>\n\n