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Shepherd's Pie
Serves 4
Easy
Cook:
The best comfort food ever.
Skip to ingredients
- 450g minced lamb
- 2 onions, chopped
- 1 garlic cloves, chopped
- 2 level tbsp plain flour
- 2 carrots, peeled and finely chopped
- 400g chopped tomatoes
- 1 tbsp tomato puree
- 115 ml beef stock
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
For the topping:
- 450g minced lamb
- 2 onions, chopped
- 1 garlic cloves, chopped
- 2 level tbsp plain flour
- 2 carrots, peeled and finely chopped
- 400g chopped tomatoes
- 1 tbsp tomato puree
- 115 ml beef stock
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
- 1 kg potatoes, peeled and chopped
- 5 tbsp hot milk
- 30g butter
- Salt and freshly ground black pepper
- 50g crumbly cheese (Lancashire etc.)
Method
step 1
Dry fry the lamb, onions and garlic for 8-10 minutes or until well browned. Stir in the flour.step 2
Add the remaining ingredients and season. Bring to the boil, cover and allow to simmer for 40 minutes.step 3
Make the topping. Cook the potatoes in boiling water until tender. Drain and mash well, stirring in the milk, butter and seasoning.step 4
Preheat the oven to 200C/ Gas 6. Place the lamb mixture in a 1.7 litre (3 pint) ovenproof dish. Spoon the mashed potato on top and sprinkle over the cheese.step 5
Bake for 20-30 minutes until it is beautifully golden brown on top.
