No-fuss Shepherd's Pie
Over a year ago
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Ingredients
- 1tbsp Sunflower oil
- 1 onion, large
- 2-3 carrots, medium
- 500g minced lamb
- 2tbsp tomato purée
- large splash worcestershire sauce
- 500ml beef stock
- 900g potatoes, cut into chunks
- 85g butter
- 3tbsp milk
Accompaniment
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Description
A definitive version of this classic family recipe
Method
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1
1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins.
2. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat.
3. Add the tomato purée and Worcestershire sauce, then fry for a few mins.
4. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
5. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash.
6. Boil the potatoes in salted water for 10-15 mins until tender.
Drain, then mash with the butter and milk.
7. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork.
The pie can now be chilled and frozen for up to a month.
8. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.
Leave to stand for 5 mins before serving.
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