Shepherds Pie ( Shepherd's )

Name: Shepherds Pie ( Shepherd's )
Ingredients: 1 tablespoon vegetable oil; 2 onions, chopped; 450 g ground lamb; 2 tablespoons plain flour; 2 carrots, peeled & finely chopped; 2 tablespoons tomato puree; 2 tablespoons Worcestershire sauce; 12 teaspoon dried thyme; 12 teaspoon dried rosemary; 300 ml vegetable stock; 1 kg floury potato; 25 g butter; 5 tablespoons milk; 2 garlic cloves, crushed; 1 tablespoon Tabasco sauce; 3 tablespoons red wine

16 ingredients

14 steps

Ingredients

1 tablespoon vegetable oil
2 onions, chopped
450 g ground lamb
2 tablespoons plain flour
2 carrots, peeled & finely chopped
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
12 teaspoon dried thyme
12 teaspoon dried rosemary
300 ml vegetable stock
1 kg floury potato
25 g butter
5 tablespoons milk
2 garlic cloves, crushed
1 tablespoon Tabasco sauce
3 tablespoons red wine

Directions

1

Heat the oil in a large pan, add the onions, then fry for 7 minutes, until softened and slightly browned.
2

Stir in the lamb, fry until crumbly and evenly browned.
3

Stir in the flour.
4

Stir in the carrots, tomato puree, Worcestershire sauce, herbs and stock.
5

Season well, bring to the boil, cover, then simmer for 30 minutes, stirring occasionally, until the meat is tender.
6

Meanwhile, peel and chop the potatoes, then cook them in a large pan of boiling salted water until tender; drain well.
7

Return potatoes to the pan cover and leave to steam.
8

Dry in the heat for 5 minutes with the lid off.
9

Heat the oven to 200C/gas6.
10

Mash the potatoes until they are smooth.
11

Mash in the butter, then add plenty of salt and pepper as well as the milk, until you have a smooth consistency.
12

Tip the mince mixture into a 1.7 litre ovenproof dish.
13

Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
14

Bake for 30-35 minutes until the top of the pie is crisp and golden.