Recipe

Shepherd's pie

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
  • 35 mins cooking
  • Serves 4
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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.

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