Shepherd's pie
Savoury lamb mince and vegetables sit beneath a golden mashed potato topping.
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 800 gpotatoes, peeled and cut into chunks
- 30 gbutter
- 75 mlmilk
- 500 glamb mince
- 1onion, finely chopped
- 2carrots, finely diced
- 1 tbspplain flour
- 1 tbsptomato purée
- 300 mllamb stock
- 1 tbspWorcestershire sauce
- 100 gfrozen peas
- salt and black pepper, to taste
Make
Method
- 1.
Heat the oven to 200°C, or 180°C fan. Put the potatoes in a saucepan, cover with water and bring to the boil. Simmer until tender, about 15–20 minutes.
20 minutes - 2.
Meanwhile, brown the lamb in a large frying pan, breaking it up with a spoon. Add the onion and carrots and cook until beginning to soften.
12 minutes - 3.
Stir the flour and tomato purée into the lamb. Add the stock and Worcestershire sauce, then simmer for 15 minutes. Stir in the peas and season.
15 minutes - 4.
Drain the potatoes thoroughly and mash with the butter and milk. Season to taste.
3 minutes - 5.
Spoon the lamb filling into the dish. Spread the mash over it and roughen the surface with a fork.
- 6.
Bake for 25–30 minutes, until the filling is bubbling and the topping is golden.
28 minutes