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Name: Shepherd's Pie
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 500 g minced lamb; 1 onion; 2 carrot; 2 cloves garlic; 250 ml lamb or beef stock; 1 tbsp tomato purée; 1 tbsp Worcestershire sauce; 1 tsp fresh thyme; 100 g frozen peas; 800 g potatoes; 50 g butter; 80 ml milk; to taste salt; to taste black pepper

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United Kingdom1 h 15 minServes 4cooked before

Shepherd's Pie

Ingredients14

minced lamb500 g
onion1
carrot2
garlic2 cloves
lamb or beef stock250 ml
tomato purée1 tbsp
Worcestershire sauce1 tbsp
fresh thyme1 tsp
frozen peas100 g
potatoes800 g
butter50 g
milk80 ml
saltto taste
black pepperto taste

meatvegetableotherspice & saucedairy & egg

Method

Peel and chop the potatoes, then boil in salted water until tender, about 15 minutes.
Drain the potatoes, mash with butter and warm milk, and season with salt and pepper.
Finely chop the onion, carrot, and garlic. Brown the minced lamb in a pan, then add the vegetables and cook until softened.
Stir in the tomato purée, Worcestershire sauce, thyme, and stock. Simmer until the mixture thickens, about 15 minutes, then stir in the peas.
Season the meat filling and spoon it into a baking dish. Spread the mashed potato evenly over the top and rough the surface with a fork.
Bake at 200°C for 25–30 minutes until the top is golden and the filling is bubbling.