British
Shepherd's pie
Lamb mince in gravy with vegetables, topped with mashed potato and baked; the lamb version of cottage pie.
- Serves 4
- Prep 20 min
- Cook 1 h
- Total 1 h 20 min
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Ingredients
15 items · serves 4- 500 g lamb mince
- 1 onion, chopped
- 2 carrots, diced
- 100 g frozen peas
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 lamb stock cube
- 1 tsp dried mixed herbs
- 1 tbsp vegetable oil
- 1 kg potatoes (floury, such as Maris Piper), peeled and cut into chunks
- 25 g butter
- 75 ml semi-skimmed milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: milk, wheat · May contain: fish (Worcestershire sauce — check the label); soy, celery, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
5 steps- 1Heat the oil in a pan and soften the onion and carrots for five minutes, then add the lamb and brown it. Spoon off any excess fat.
- 2Stir in the flour, tomato puree and herbs, then add the Worcestershire sauce and the stock cube dissolved in 300 ml of hot water. Simmer for twenty minutes, then stir in the peas and season.
- 3Meanwhile boil the potatoes in salted water for about fifteen minutes until soft, drain and mash with the butter and milk.
- 4Heat the oven to 200 C (180 C fan). Spoon the lamb into an ovenproof dish and spread the mash over the top.
- 5Rough up the top with a fork and bake for twenty-five to thirty minutes until golden.