Shepherd's pie

Name: Shepherd's pie
Total time: 85 min
Yield: 6
Ingredients: 750 g Ground lamb; 1 pcs Onion; 2 pcs Carrots; 2 clove Garlic; 1 tbsp Plain flour; 2 tbsp Tomato paste; 400 ml Lamb stock; 1 tbsp Worcestershire sauce; 1 tsp Dried thyme; 150 g Frozen peas; 1.2 kg Floury potatoes; 50 g Butter; 100 ml Milk; 1 tbsp Olive oil; Salt; Black pepper

By Maxim
85 min
Medium

Main

Calories: ≈ 615 kcal
Protein: ≈ 29 g
Fat: ≈ 35 g
Carbs: ≈ 46 g

British comfort food: minced lamb in a rich gravy with carrots and peas under a fluffy mashed potato topping. Made with beef it becomes cottage pie, and either one can be assembled ahead and frozen before baking.

Ingredients

6 servings

Ground lamb750 g
Onion1 pcs
Carrots2 pcs
Garlic2 clove
Plain flour1 tbsp
Tomato paste2 tbsp
Lamb stock400 ml
Worcestershire sauce1 tbsp
Dried thyme1 tsp
Frozen peas150 g
Floury potatoes1.2 kg
Butter50 g
Milk100 ml
Olive oil1 tbsp
Saltto taste
Black pepperto taste

Steps

1
Heat the oil in a large pan and brown the lamb (750 g, about 1.6 lb) over high heat, breaking it up, then spoon off the excess fat. Add the chopped onion and diced carrots and cook for 8 minutes; add the garlic for 1 minute.
2
Stir in the flour and tomato paste (2 tbsp) for 1 minute, then add the stock (400 ml, lamb or beef), Worcestershire sauce and thyme. Simmer for 25 minutes until thick, stir in the peas (150 g) and season.
3
Meanwhile boil the peeled, chunked potatoes (1.2 kg, Russet or Maris Piper) in salted water for 15–20 minutes until tender. Drain well, mash with the butter (50 g) and warm milk (100 ml), and season.
4
Heat the oven to 200°C (400°F; 180°C fan). Spread the filling in a baking dish about 20 × 30 cm (8 × 12 in), spoon the mash over and rough up the top with a fork.
5
Bake for 25–30 minutes until bubbling and golden. Rest for 5 minutes before serving.