Potato Shepherd'S Pie
11 ingredients
3 steps
Ingredients
- 6 None large uniformly-sized potatoes
- 2 tbsp butter, at room temperature
- 2 tbsp vegetable or olive oil
- 1 None large yellow onion, finely chopped
- 2 None cloves garlic, finely chopped
- 14 oz ground lamb
- 2 None small carrots, finely chopped
- 2 None celery sticks, finely chopped
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 oz Cheddar cheese, grated
Directions
-
1Preheat oven to 400°F. Pierce potatoes all over with a fork. Place in a single layer on a baking sheet and bake for 40 minutes or until cooked through. Cool slightly. Cut in half and use a small spoon to scoop out flesh, leaving a 1/4 inch thick shell. Place shells on a baking tray. Place potato flesh in a large bowl. Add butter and mash until smooth.
-
2Heat oil in a large frying pan over moderately high heat. Saute onion and garlic for 3 minutes or until soft. Add lamb and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add carrot, celery, tomato paste, Worcestershire sauce and 1/2 cup of water. Simmer, uncovered, for 10-12 minutes or until sauce thickens. Season to taste.
-
3Spoon lamb mixture into potato shells. Place mashed potato in a piping bag fitted with a 3/4 inch star nozzle. Pipe mashed potato on lamb mixture. Sprinkle with cheese. Bake pies for 10 minutes or until browned. Serve.
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