Shepard's Pie

Name: Shepard's Pie
Ingredients: 450 grams Ground lamb; 1/2 Onion (minced); 40 grams Carrot (minced); 1/2 clove Garlic (minced); 2 tsp White flour; 1 dash Cinnamon powder; 1 pinch Thyme; 140 ml Vegetable soup stock (or stock granules dissolved in water); 1 tbsp Tomato puree; 1 tsp Worcestershire sauce; 2 tsp Olive oil; 1 Salt, pepper; 400 grams Potatoes; 20 grams Butter; 1/2 Leek (or Japanese leek); 40 grams Cheddar cheese

16 ingredients

14 steps

Ingredients

450 grams Ground lamb
1/2 Onion (minced)
40 grams Carrot (minced)
1/2 clove Garlic (minced)
2 tsp White flour
1 dash Cinnamon powder
1 pinch Thyme
140 ml Vegetable soup stock (or stock granules dissolved in water)
1 tbsp Tomato puree
1 tsp Worcestershire sauce
2 tsp Olive oil
1 Salt, pepper
400 grams Potatoes
20 grams Butter
1/2 Leek (or Japanese leek)
40 grams Cheddar cheese

Directions

1

Heat olive oil in a large saucepan.
2

Cook the minced onion and garlic.
3

Remove Step 1 to a plate.
4

Cook the ground meat in the same pot and season with salt and pepper.
5

Return Step 1 to Step 2.
6

Add the flour, cinnamon, and thyme.
7

Pour in the soup stock and boil for 5-6 minutes.
8

Add the tomato puree and Worcestershire sauce to flavor.
9

Boil or steam the potatoes and remove the skins while still hot.
10

Mash them and combine with the butter.
11

Place Step 4 into a heat-resistant dish.
12

Top with Step 5.
13

Cut the leek into 1 cm squares and scatter over the top of the pie with the shredded cheese.
14

Bake for 10 minutes at 180C.