Shepherd'S Pie

Name: Shepherd'S Pie
Ingredients: 4 1/2 tbsp butter; 1 None small Spanish onion, finely chopped; 1 None small carrot, finely chopped; 1/4 tsp dried mixed herbs; 13.5 oz finely chopped cooked lamb; 2 tbsp tomato paste; 1 tbsp tomato sauce; 1 tbsp Worcestershire sauce; 1 cup beef stock; 1 tbsp flour, mixed with 2 tbsp water until smooth; 2 None large potatoes, coarsely chopped; 2 tbsp warm milk; 40 g butter; 2 tbsp warm milk

14 ingredients

4 steps

Ingredients

4 1/2 tbsp butter
1 None small Spanish onion, finely chopped
1 None small carrot, finely chopped
1/4 tsp dried mixed herbs
13.5 oz finely chopped cooked lamb
2 tbsp tomato paste
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 cup beef stock
1 tbsp flour, mixed with 2 tbsp water until smooth
2 None large potatoes, coarsely chopped
2 tbsp warm milk
40 g butter
2 tbsp warm milk

Directions

1

Preheat oven to 400°F. Grease 4 - 8 oz ramekins. Place on a baking tray.
2

To make the potato topping, boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash with 3 tbsp butter and milk until smooth.
3

Meanwhile, in a medium saucepan, melt remaining butter over medium heat. Sweat onion and carrot until onion is soft. Add mixed herbs and lamb. Cook for 2 mins. Add tomato paste, tomato sauce, Worcestershire sauce and beef stock. Add flour mixture to saucepan and stir until mixture is boiling and thick.
4

Distribute filling between ramekins then spoon mashed potatoes on top. Bake for 20 mins, or until potatoes are browned and pie is heated through. Let pies rest for 5 mins before serving.