Shepherd’s pie

Shepherd's Pie
4 Item



Shepherd’s pie

1.Turn on the oven to 200ºC and let it heat up. Spray the inside of four 1-cup (250ml) ovenproof dishes with cooking oil; put dishes on an oven tray.
2.Make the potato topping.
3.Meanwhile, in a medium saucepan, melt the butter over medium. Add the onion and carrot; stir until the onion is soft. Add the mixed herbs and lamb; stir 2 minutes. Add the tomato paste, tomato sauce, Worcestershire sauce and stock; stir to mix them in. In a small jug, mix the flour and water together. Add the flour mixture to the saucepan; stir until the mixture is boiling and thick. Pour into the ovenproof dishes.
4.Spoon the potato topping on top of the lamb mixture in dishes. Put the tray of pies into the oven and bake about 20 minutes or until topping is brown and pie is heated through. Take the pies out of the oven and leave for 5 minutes before serving.

Potato topping

5.Boiling, steam or microwave potato until tender; drain. Put the potato back into the pan or into a large bowl; add the butter and milk. Use a potato masher to mash the ingredients together until smooth.

You can use 375 grams of minced lamb instead. Add it at the same step of the recipe and cook it, stirring with a wooden spoon, breaking up any large lumps, until browned.


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