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Shepherds Pie

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Serves: 4
2 tbsp olive oil
750g / 1 lb 10 oz lean fresh lamb mince
1 leek, chopped
1 small red onion, chopped
2 carrots, chopped
1 celery stick, chopped
100g / 3 1/2 oz mushrooms, chopped
400g / 14 oz canned tomatoes
2 tbsp fresh thyme leaves
125ml / 4 fl oz water
500g / 1 lb 2 oz potatoes, boiled and mashed
400g / 14 oz sweet potatoes, boiled and mashed
4 tbsp milk
knob of unsalted butter
sea salt and pepper

Heat half the oil in a non-stick frying pan and cook the mince over a high heat, breaking up with a wooden spoon, until well browned. Remove the mince from the pan with a slotted spoon, pour away any fat and wipe the pan with kitchen paper.

Add the remaining oil to the frying pan and cook the leek, onion, carrots and celery for 15 minutes until soft. Return the mince to the pan and add the mushrooms, tomatoes, thyme and water. Season to taste with salt and pepper and leave to simmer for 40 minutes, stirring occasionally.

Meanwhile, preheat the oven to 180ºC / 350ºF / Gas Mark 4. Mix the 2 mashes of potatoes with half the milk and half the butter in a bowl and season to taste with salt and pepper.

Spoon the meat sauce into a baking dish and top with the potato mixture. Brush with the remaining milk and dot with the remaining butter. Bake in the preheated oven for 35 minutes until the topping is brown and crisp.

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