Shepherds Pie
By WillieG
Ingredients
- 450g lean minced lamb
- 450g lean minced beef
- Salt and pepper
- 2 tablespoons vegetable oil
- 250g onions (finely chopped)
- Garlic clove (peeled and crushed)
- 1 teaspoon fresh thyme leaves (finely chopped)
- 12½g flour
- 1 tablespoon tomato puree
- 75ml red wine
- 25ml Worcestershire sauce
- 500ml beef stock
- Pre-cooked mashed potato (enough to cover)
Details
servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 100mins
Cost Average budget
Preparation
Step 1
Season lamb and beef in a large bowl.
Step 2
Put 1 tablespoon oil in a pan. Cook meat in batches until browned. Drain in colander to remove excess fat.
Step 3
Heat remaining oil in pan (medium heat). Add onion, garlic and thyme. Fry until soft but not brown.
Step 4
Add mince. Sprinkle in flour and add tomato puree. cook for 3-4 minutes, stirring constantly.
Step 5
Add red wine, Worcestershire sauce and beef stock. Bring to boil, then reduce heat and simmer for 30-40 minutes.
Step 6
Strain off 200ml of cooking sauce and keep. Continue simmering meat until liquid has almost completely reduced. Remove from heat, season to taste and allow to cool.
Step 7
Preheat oven to 200oC.
Step 8
Put meat into one or more dishes and top with mashed potato.
Step 9
Bake in oven for 30-40 minutes until the potato topping is golden, crisp and the filling is bubbling up.
Step 10
Serve with reserved sauce on the side.
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