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Shepherds Pie

By

Wholesome winter meal

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Rate this recipe 3.4/5 (54 Votes)

Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion
  • chopped
  • 2-3 medium carrots
  • chopped
  • 500g pack lamb mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes
  • cut into chunks
  • 85g butter
  • 3 tbsp milk

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Step 2

Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

Step 3

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. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

It is sometimes best to let the mince cool before adding the mash as otherwise it can sink in and become a bit messy (still tastes good!)

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