Shepherd's pie

Name: Shepherd's pie
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: British
Ingredients: 30 gram butter; 1 brown onion, finely chopped; 1 carrot, finely chopped; 1/2 teaspoon dried mixed herbs; 4 cup (750 grams) finely chopped cooked lamb; 1/1 cup (70 grams) tomato paste; 1/4 cup (60 millilitres) tomato sauce; 2 tablespoon worcestershire sauce; 2 cup (500 millilitres) beef stock; 2 tablespoon plain flour; 1/3 cup (80 millilitres) water; 1 kilogram potatoes, cut in chunks; 60 gram butter; 1/4 cup (60 millilitres) milk

This is a proper, traditional shepherd's pie recipe, made with chopped, cooked lamb rather than mince. One of the original waste-not-want-not meals.

May 06, 2009 2:00pm

Serves 4
35 mins cooking

Shepherd's pie

Ingredients

30 gram butter
1 brown onion, finely chopped
1 carrot, finely chopped
1/2 teaspoon dried mixed herbs
4 cup (750 grams) finely chopped cooked lamb
1/1 cup (70 grams) tomato paste
1/4 cup (60 millilitres) tomato sauce
2 tablespoon worcestershire sauce
2 cup (500 millilitres) beef stock
2 tablespoon plain flour
1/3 cup (80 millilitres) water

Potato topping

1 kilogram potatoes, cut in chunks
60 gram butter
1/4 cup (60 millilitres) milk

Method

1
Preheat oven to 200°C/180°C fan-forced. Oil shallow 2.5 litre (10 cup) ovenproof dish.
2
Make potato topping.
3
Meanwhile, in large saucepan, heat butter; cook onion and carrot, stirring, until tender. Add mixed herbs and lamb; cook, stirring, 2 minutes. Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens. Pour mixture into dish.
4
Drop heaped tablespoons of potato topping onto lamb mixture. Bake in oven about 20 minutes or until browned and heated through.