- Shepherd's Pie.jpg (101.69 KiB) Viewed 463 times
Preparation Time: 15 minutes
Cooking time: 1 hour
Serves: 4
If served as four portions, provides 445 cals, 30g fat (of which 8g saturates), 9g sugar and 1.8g salt per portion.
Ingredients
- 650g (1lb 10oz) potatoes, peeled and quartered
- 25g (1oz) butter
- 3 tbsp milk
- Salt and pepper to taste
- 1 tbsp oil
- 1 onion, diced
- 1 stick of celery, diced
- 1 stick of carrot, peeled and diced
- 300g (10½oz) lamb, minced
- ½ tsp thyme
- 400g (14oz) chopped tomatoes
- 1 stock cube, crushed
- 100ml (4fl oz) water
Method
1. Preheat the oven to 210°C/Fan 190°C/Gas Mark 5.
2. Add the potatoes to a medium pan of salted water. After bringing the water to the boil, reduce the heat and simmer for 20 minutes, until the potatoes are tender.
3. Drain the potatoes then return them to the pan, add the butter, milk and seasoning before mashing thoroughly. Put to one side.
4. In a saucepan, heat the oil and fry the onions until soft. Add the celery and carrot and cook for a further 2 minutes.
5. Turn up the heat and immediately add the lamb mince, breaking it up with a fork as it browns. Once browned, add the thyme, tomatoes, stock cube, water and seasoning. Bring the pan to the boil, cover and then simmer for 20 minutes.
6. Place all the lamb mixture into an ovenproof 20cm x 30cm (8in x 12in) dish.
7. Spoon the mash over the lamb, making sure the surface is covered. Fork the mash to decorate.
8. Bake in the oven for 25 minutes until the dish is bubbling and the top has crusted.
¡SHARE TOPIC!