Shepherd's Pie
Ingredients
- 500g minced lamb
- 675g potato(es)
- 1 medium onion(s)
- 1 stick celery
- 1 medium carrot(s)
- 175ml lamb stock
- 25g butter
- 50ml milk
- 2 tbsp oil
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- salt and ground pepper to taste
Instructions
- 1. Peel the potatoes and cut into even sized chunks. Transfer to a saucepan and cover with cold water. Add 1/2 teaspoon salt and boil for about 20 minutes or until tender.
- 2. Whilst the potatoes are boiling, preheat the oven to 200ºC. Add the oil to a frying pan and fry the onion, celery and carrot over a medium heat for about 2 -3 minutes or until they soften.
- 3. Add the lamb to the pan and cook for five minutes or until the lamb mince browns. 4. Stir in the tomato puree and Worcestershire sauce. Carry on stirring for a couple of minutes and then add the stock. Season to taste before leaving to simmer for five minutes.
- 5. Drain the potatoes and return to the saucepan. Mash using a potato masher whilst adding the milk and butter. Continue until the mixture is smooth.
- 6. Transfer the mince mixture to an ovenproof dish and top with the mashed potato. Fluff the surface using a fork to give the surface a crispy texture.
- 7. Place the dish in the oven and cook for a further 20 minutes or until the potato topping turns golden brown.
