Shepherd'S Pie Iv

Name: Shepherd'S Pie Iv
Ingredients: 30 g fat (1 oz); 1 onion, chopped; 1 carrot, diced small; 460 g lamb, cooked, minced (1 lb); 1 pinch mixed herbs, your choice; salt & pepper; 280 ml brown stock (10 fl ozs); 30 g cornflour (1 oz); 900 g potatoes, cooked (2 lbs); 60 g butter (2 ozs)

10 ingredients

9 steps

Ingredients

30 g fat (1 oz)
1 onion, chopped
1 carrot, diced small
460 g lamb, cooked, minced (1 lb)
1 pinch mixed herbs, your choice
salt & pepper
280 ml brown stock (10 fl ozs)
30 g cornflour (1 oz)
900 g potatoes, cooked (2 lbs)
60 g butter (2 ozs)

Directions

1

Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened.
2

Add the meat and cook for 3 minutes.
3

Stir in the herbs, seasoning, and most of the stock.
4

Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan.
5

Bring to the boil, stirring until thickened.
6

Transfer the mixture to a warmed pie dish.
7

Mash the potatoes with half the butter and season well.
8

Cover the meat well with the mashed potatoes and mark furrows with a fork.
9

Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*C ( 400*F/Gas mark 6), for about 15 minutes or until the top is brown.