Shepherds pie recipes
Ingredients
- 1 tbsp vegetable oil
- 450g minced lamb
- 2 medium Onions
- 3 medium Carrots peeled and sliced
- 3 tbsp Worcestershire sauce
- 2 tbsp tomato puree
- 3 tsp mixed herbs
- ½ pint boiling water
- 3 tbsp bisto gravy
- 700g Sweet Potato peeled and cubed
- 25 g butter
Method
- Heat the oil in a large frying pan and fry the minced lamb until brown. Stir in the onions and carrots and fry until onions soften. Stir in the Worcester sauce, tomato puree and mixed herbs. Pour the water into the frying pan and bring to the boil. Sprinkle in the Bisto Granules stirring all the time. Cover and simmer for about 30 minutes stirring occasionally. Bring a large pan of water to the boil. Add the potatoes and boil for about 20 minutes until soft. Drain off the water, add the butter and mash until smooth. Season to taste with salt and pepper. Remover minced lamb from the heat and pour into a warmed overproof dish. Spoon the mashed potato onto the meat and spread over evenly with a fork. Sprinkle on some grated cheese (optional). Place under a hot grill to brown.
wjscott has contributed to these popular cooking recipes:
Ingredients
- 800grams steak mince
- to taste mushrooms
- large onion
- 3 cloves garlic
- 1 tin tin tomato
- 1 tsp mixed herbs
- 2 tsp worcester sauce
- 8 oz cheese to top
- 1 bag of Aunt Bessie's frozen mashed potato
Method
- fry onions & garlic till soft add mince & keep breaking up till no lumps remain, add herbs & tomato. cook off for 5 minutes, add worcester sauce & leave to simmer for till most of the liquid has gone. You can add gravey granules if it looks a bit pale, leave to cool. Place mixture into a large oven proof dish & add defrosted potato to top, put grated cheese on top & cook in oven 180 degrees for about an hour. Yummy
- You can substitute meat for Quarn foe veggies
Ingredients
- 450g cooked lamb
- 150g carrots. grated
- 100g Onions. chopped
- 2 cloves garlic roughly chopped
- 2 tablespoons Light Olive Oil
- 1 Knob of butter
- 2 teaspoons Beef gravy granules
- 2 teaspoons chicken gravy granules
- 280ml Water
- 650g Potatoes for mashing
- 2 Knobs of butter
- 1 tablespoon tomato puree
Method
- 1. Put leftover cooked lamb in food processor and chop quite finely.
- 2. Grate carrots in food processor.
- 3. Heat the 2 tablespoons of olive oil in a large frying pan (it helps if you have a lid to fit the pan for later)
- 4. Add the knob of butter and fry onions and garlic for 5 minutes or so.
- 5. Add grated carrot and cook while stiring for about 5 minutes.
- 6. Add tomato puree and lamb, stir and cook for a minute or two.
- 7. Make up some gravy using a mixture of beef & chicken gravy granules to 280mls.
- 8. Gradually add gravy to pan until you have a consistency which is thinner than you need for the pie filling. Season to taste.
- 9. Cover the pan tightly and simmer on a very low heat for at least 30 minutes. Add a little boiling water if it gets too thick.
- Allow to cool for 10 minutes or so.
- 10. Boil potatoes in slightly salted water and mash with butter & ground white pepper.Beat in some double cream for extra luxury!
- 11. Put meat filling in deep dish, cover with mash.
- 12. Decorate with back of fork.
- 13. Cook at 180C for about 30minutes or until potato starts to brown and filling starts to bubble round edges.
- I used left over roast leg of lamb & guessed all the quantities!
- If you like you can make topping with added sweet potato and you could also grate some mature cheddar cheese on top before cooking.
- Great served with peas.
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