Clapshot shepherd’s pie

Perfect comfort food to help you through the sombre dregs of winter is this clapshot shepherd’s pie recipe inspired by Pieminister’s wonderful book, A Pie for All Seasons (www.pieminister.co.uk). Clapshot, the traditional Scottish dish of mashed swede and potato, tops a shepherd’s pie filling for a flavoursome favourite.

Ingredients

Serves 10 children

? 1 tbsp rapeseed oil ? 1 medium leek, diced ? 1 large carrot, peeled and diced ? 1 celery stick, finely diced ? 4cm sprig of rosemary, leaves stripped and finely chopped ? 400g minced lamb ? 1 tbsp plain flour ? 300ml low-salt vegetable stock ? Ground white pepper

For the clapshot:

? 400g swede, peeled and diced ? 400g potatoes, peeled and diced ? 50g butter ? 50ml milk ? 50g Cheddar cheese, grated

Method

• Heat the oil in a large pan then add the leeks, carrots, celery and rosemary and cook until softened.
• Add the mince and fry over a medium heat for 5-10 minutes, stirring until it is brown and cooked through.
• Stir in the flour followed by the stock and season with white pepper.
• Bring to a gentle simmer and cook for 10 minutes until the sauce thickens.
• Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Cook the potato and swede in boiling water until tender, then drain thoroughly and let the steam evaporate for a minute. Tip back into the pan, add the butter and milk and mash well.
• Turn the mince out into a pie dish and top with spoonfuls of mash, then sprinkle with cheese and cook in the oven for 30-35 minutes until golden and bubbling.
• Serve with your choice of steamed seasonal vegetables.

Menu planning: in season

In season at the moment are: forced rhubarb, purple sprouting broccoli, Brussels sprouts, Savoy cabbage, spring greens, carrots, cauliflower, kale, leeks and parsnips.