Adam Liaw’s shepherd’s pie masterclass (plus a genius tip for browning the meat)

Step 1

Heat a large casserole dish over medium heat and add the vegetable oil. Roughly form the mince into a large puck and fry it as you would a giant hamburger (see tips). When the “hamburger” is well browned on one side, flip it over and add the onion, carrot, celery, garlic and salt to the pan and fry for about 10 minutes, until fragrant and softened. Use a wooden spoon to break up the browned mince patty into the vegetable mixture.

Step 2

Add the tomato paste and chopped herbs, stir well, then add the flour and stir for about 3 minutes to combine with the mince and vegetables. Add the wine and bring to a simmer. Simmer for 2 minutes, then add the stock, worcestershire sauce and dark soy and simmer, covered for 1 hour.

Step 3

Uncover and continue to simmer for about 30 minutes, until the mixture is thick. Remove from the heat and stir the peas into the warm mixture. Transfer the mixture to a large baking dish, allow to stand and cool while you make the mash.

Step 4

Heat the oven to 200C fan-forced (220C conventional).

Step 5

To make the mashed potatoes, peel the potatoes and cut them into large chunks. Place in a large saucepan and cover with cold water. Bring to a simmer and simmer for 15-20 minutes until the potatoes are very tender. Test them by inserting a sharp knife into a piece of potato. It should enter and exit easily. Drain the potatoes well and return them to the warm pot over very low heat for about 3 minutes to steam off some of the residual moisture.

Step 6

Mash well, then add the milk and butter and mix vigorously with a wooden spoon to produce a smooth mash. Season well with salt and spread the mash over the filling in the baking dish. Rake a fork across the top to create texture. Bake for 25 minutes until the mash is golden brown.