Shepherd's Pie
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
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 1Dry fry the lamb, onions and garlic for 8-10 minutes or until well browned. Stir in the flour.
- STEP 2Add the remaining ingredients and season. Bring to the boil, cover and allow to simmer for 40 minutes.
- STEP 3Make the topping. Cook the potatoes in boiling water until tender. Drain and mash well, stirring in the milk, butter and seasoning.
- STEP 4Preheat 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 5Bake for 20-30 minutes until it is beautifully golden brown on top.
