Bonfire Shepherds pie

Name: Bonfire Shepherds pie
Ingredients: 450 grams lamb mince; 1 tbsp olive oil; 1 onion, chopped; 1 leek chopped; 150 grams diced pumpkin; 2 diced carrots; 1 tsp Bisto or cornflour; 200 ml lamb stock ( out of half cube); 700 grams potatoes; 2 parsnips

10 ingredients

10 steps

Ingredients

450 grams lamb mince
1 tbsp olive oil
1 onion, chopped
1 leek chopped
150 grams diced pumpkin
2 diced carrots
1 tsp Bisto or cornflour
200 ml lamb stock ( out of half cube)
700 grams potatoes
2 parsnips

Directions

1

Preheat oven to 190C/375F or 170C for fam ovens
2

Brown the lamb with the oil in a non-stick pan.
3

Add onion and rest of the vegetables and cook for about 3 minutes.
4

Add stock and seasoning( I like adding a bit of worcestershire sauce) and simmer for 20 minutes covered.
5

Mix Bisto with some water to make smooth paste.
6

Add to mixture stirring until thickened.
7

Simmer for 3 minutes.
8

Boil potatoes and parsnips until tender and mash together.
9

Tip mixture of vegetables into heatproof dish and cover with mash.
10

Cook for 40 to 45 minutes and serve with vegetables