Shepherd's Pie
Minced lamb in gravy under a mashed potato crust
- Prep 25 min
- Cook 55 min
- Total 80 min
- Feeds 4
- Main Course
Ingredients
600 g Minced lamb
Lamb mince
1 Onion
2 Carrot
2 cloves of Garlic
1 tbsp Tomato purée
Concentrated tomato paste
1 tsp Rosemary
Fresh rosemary, chopped
1 tbsp Worcestershire sauce
A savoury sauce
300 ml Lamb stock
Hot lamb or beef stock
100 g Peas
1 tbsp Olive oil
For frying
1000 g Potatoes
Floury potatoes
60 g Butter
80 ml Milk
1 tsp Salt
½ tsp Black pepper
Freshly ground black pepper
Steps
Heat the oven
Heat the oven to 200°C
Brown the lamb
Heat the oil in a wide pan and brown the minced lamb. Season it with salt and pepper
Soften the vegetables
Add the onion, carrot, and garlic and cook until the onion is soft
Simmer the filling
Stir in the tomato purée and rosemary, then the Worcestershire sauce and stock. Simmer for about 20 minutes until the sauce is thick. Stir in the peas
20 min
Mash the potato
Boil the potatoes until tender, drain them, and mash with the butter and milk. Season
Top and bake
Spoon the lamb into a baking dish and cover it with the potato. Rough the top with a fork. Bake for 25 to 30 minutes until the top is golden
25 min
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