Food Network UK

Shepherds Pie ( Shepherd's )

1

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onion
  • 450 g ground lamb
  • 2 tablespoons plain flour
  • 2 carrot
  • 2 tablespoons tomato puree
  • 2 tablespoons worcestershire sauce
  • 0.50 teaspoon dried thyme
  • 0.50 teaspoon dried rosemary
  • 300 ml vegetable stock
  • 1 kg floury potatoes
  • 25 g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 5 tablespoons milk
  • 2 garlic clove
  • 1 tablespoon Tabasco sauce
  • 3 tablespoons red wine

Use imperial measurements

Method

How to make Shepherds Pie ( Shepherd's )

  • Heat the oil in a large pan, add the onions, then fry for 7 minutes, until softened and slightly browned.
  • Stir in the lamb, fry until crumbly and evenly browned.
  • Stir in the flour.
  • Stir in the carrots, tomato puree, Worcestershire sauce, herbs and stock.
  • Season well, bring to the boil, cover, then simmer for 30 minutes, stirring occasionally, until the meat is tender.
  • Meanwhile, peel and chop the potatoes, then cook them in a large pan of boiling salted water until tender; drain well.
  • Return potatoes to the pan cover and leave to steam.
  • Dry in the heat for 5 minutes with the lid off.
  • Heat the oven to 200°C/gas6.
  • Mash the potatoes until they are smooth.
  • Mash in the butter, then add plenty of salt and pepper as well as the milk, until you have a smooth consistency.
  • Tip the mince mixture into a 1.7 litre ovenproof dish.
  • Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
  • Bake for 30-35 minutes until the top of the pie is crisp and golden.

(Courtesy of Food.com)