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Member recipe

Shepherd's pie

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Serves 2

Easy peasy, healthy comfort food!

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  • 150g minced lamb
  • 1 small winter carrot, grated
  • 1 onion, chopped coursely
  • 3 garlic gloves, pressed
  • 1 stock cube, crumbled
  • 1 tbsp tomato puree
  • 1 bay leaf
  • 400ml water
  • plain flour
  • 1 tsp galangal powder
  • 2 tsp rosemay
  • 1 tsp tyme
  • 2 tbsp Worcestershire saus
  • 1 tsp cayenne pepper
  • salt
  • 5-6 potatoes
  • small knob of butter
  • milk
  • 1 tsp black pepper
  • 1/2 tsp. ground nutmeg
  • salt


    1. Fry the minced lamb in a dry hot non-stick pan. Chop and stir the meat continuously, until nicely browned. Take the pan off the heat. Drain the fat.
    2. Use some of the fat to saute the onion, winter carrot, garlic and galangal. When the onions are translucent add the browned mince. Then add the Worcestershire saus, the tomato puree, and crumble the stock cube in, and stir.
    3. Add about half of the water along with the rest of the spices and bring it to the boil while stirring. Add some flour to thicken the mixture, and simmer for 20-30 mins. Check regularly: if the mixture gets too thick add a little water.
    4. Cut the potatoes into chunks and boil them. When tender, mash them with the butter, nutmeg, black pepper, and salt to taste. Gradually stir in (lukewarm) milk until puree consistency.
    5. Preheat the oven to 200C/gas 180/fan (gas mark 6). Spoon the mince mixture evenly into an oven dish. Cover it with the mash. Use a fork to ruffle the top for colouring. Leave it in the oven for 20-25 mins.
    6. Serve with green peas and a pint of Guinness!

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