This version of shepherd's pie is basic when it comes to the ingredients but the work goes into the potato mash, which is made from scratch and light and fluffy because the egg whites are beaten till stiff and folded in separately.
1 person made this
4 to 5 potatoes
2 tablespoons oil
300g lamb mince
1/2 teaspoon ground coriander
2 tablespoons soured cream
salt and pepper to taste
Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 200 C / Gas 6.
Peel potatoes and boil in salted water till soft. Drain.
Mince onion and fry in oil till soft. Add lamb and brown until cooked through. Add coriander.
Mash potatoes and mix with soured cream.
Separate eggs. Whisk the egg whites until stiff peaks form.
Transfer potatoes to a large mixing bowl, add yolks and blend. Add salt.
Carefully fold in the egg whites. Mix in an up-and-down motion, so that the mash stays fluffy.
Transfer half the potatoes to a baking dish, then layer meat on top, and then potatoes again.
Bake in the oven until crispy on top, about 35 to 40 minutes.