Shepherd's Pie

Name: Shepherd's Pie
Ingredients: 1 kg potato, peeled; 2 tablespoons butter; 14 cup milk; salt and pepper; 1 egg yolk; 2 tablespoons butter, extra; 1 onion, finely chopped; 2 tablespoons flour; 1 cup beef stock; salt and pepper; 1 teaspoon dried herbs; 1 medium carrot, diced pea-size,boiled or steamed until tender; 3 cups ground lamb, left-over roast is good; 12 cup peas

14 ingredients

11 steps

Ingredients

1 kg potato, peeled
2 tablespoons butter
14 cup milk
salt and pepper
1 egg yolk
2 tablespoons butter, extra
1 onion, finely chopped
2 tablespoons flour
1 cup beef stock
salt and pepper
1 teaspoon dried herbs
1 medium carrot, diced pea-size,boiled or steamed until tender
3 cups ground lamb, left-over roast is good
12 cup peas

Directions

1

Cook the potatoes in boiling water until tender.
2

Drain and mash with the 2 tablespoons butter, milk, salt and pepper.
3

Beat the egg yolk through.
4

Set the mash aside.
5

Heat the 1 tablespoon of butter in a pan and add the onion, cook until softened.
6

Add the flour and cook, stiring for 2 minutes.
7

Add the beef stock and whisk until smooth.
8

Season with salt and pepper and add the mixed dried herbs.
9

Add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish.
10

Cover with the mash, roughing it up with a fork, to help brown the top.
11

Bake in a moderate oven for about 45 minutes or until well heated through.