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No Fuss Shepherd S Pie

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Ingredients
  Sunflower oil 1 Tablespoon
  Onion 1 Large, chopped
  Carrots 3 Medium, chopped
  Minced lamb 500 Gram
  Tomato puree 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Beef stock 18 Fluid Ounce (500 Milliliter)
  Potatoes 2 Pound, cut in to chunks (900 Gram)
  Butter 3 Ounce (85 Gram)
  Milk 3 Tablespoon
Directions

MAKING
1) In a medium sized saucepan, heat the oil.
2) Add the onion and carrots and sauté for a few mins.
3) When they are tender, turn up the heat and add the lamb. Brown the lamb. Remove all excess fat.
4) Pour in the tomato puree and Worcestershire sauce and stir for a few mins.
5) Add the stock. Simmer and cover. Cook for 40 mins. Remove the cover halfway through.
6) As the lamb is cooking, heat the oven to 180C/ fan 160C/ gas mark 4.
7) Also, Boil the potatoes for 10-15 mins in salt water until they are soft. Remove from heat and drain. Then mash the potatoes with the butter and milk.

FINALIZING
8) In an ovenproof dish, layer the meat mince. Then top with the potato mash. Fork the dish. Bake the pie for 20-25 mins until the top is starting to turn golden brown and the mince is bubbling through at the edges of the dish.
9)Note: The pie can be frozen for up to a month. To bake a frozen pie, do so at 160C/fan 140C/gas mark 3 for 1 hr-1 hr 20 mins.

SERVING
10) Remove the pie from oven and let it stand for 5 mins. Slice and serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Cook Time: 
70 Minutes
Ready In: 
110 Minutes
Servings: 
4

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