Classic Shepherd's Pie
A piece of pie
A meal the whole family will enjoy
British food is all about comfort, warmth and being hearty and filling. A shepherd’s pie is perfect for serving on a cold winter’s night.
The recipe below is based off the one found on the BBC Good Food website, and the original recipe can be accessed here.
You can add whatever vegetables you have in your fridge into the pie, or add extra herbs and spices to give it a bit more flavour. The recipe here is simply the basic Shepherd's Pie recipe that you can adjust to suit your tastes.
- 1 tablespoon (20mL) sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- 500g lamb mince, ideally lean to reduce fat content
- 2 tablespoon (40mL) tomato paste
- large splash Worcestershire sauce
- 500mL beef stock
- approximately 900g potatoes, chopped
- 85g butter, (for mashing)
- 2 tablespoon (60mL) milk, (for mashing)
- Chop up all the ingredients, then place carrot an onion into a heated saucepan of oil (use a non stick saucepan for best results).
- After onion and carrot soften, add the lamb to the saucepan, breaking it up using a wooden spoon until well browned. Drain off any excess fat at this stage if possible.
- Add the tomato paste and Worcestershire sauce. Stir, then add the beef stock, Cover and leave to simmer for about 40 minutes, uncovering about halfway through. In this time, be sure to preheat your oven to 180C/ fan 160C/ gas 4.
- Whilst meat is cooking, chop up potatoes and place in a saucepan of salted water and bring to the boil. Use a skewer to test for when they are tender but not too soft. When tender, drain water and mash with butter and milk.
- When mince is ready, place in an oven proof dish, spread evenly and cover with mash potato and ruffle with a fork.
- Cook the pie for 20-30 minutes or until it starts to brown and the mince is bubbling through at the edges. Allow to cool for 5 minutes before serving.
Just before going in the oven
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