United Kingdom / Main
Shepherd's pie
Lamb in a thick gravy under mashed potato, baked to a browned crust.
Ingredients
- Minced lamb700 g
- Potatoes, floury1 kg
- Onion1
- Carrots2
- Peas150 g
- Tomato paste2 tbsp
- Worcestershire sauce2 tbsp
- Meat stock300 ml
- Plain flour2 tbsp
- Butter60 g
- Milk120 ml
- Thyme3 sprigs
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Fry the mince over a high flame, leaving it alone for the first minute so it takes dark colour. Lift it out, pouring off the excess fat.
In the same pan fry the onion and carrot for eight minutes, add the flour and tomato paste and cook two minutes.
Return the meat, pour in the stock and Worcestershire, add the thyme and cook uncovered for twenty minutes, until the gravy is thick.
Boil the potatoes and mash them with the butter and hot milk until smooth, seasoning generously. The mash should be firm rather than pourable.
Stir the peas into the meat, put it in a dish, cover with the mash and score the top with a fork.
Bake at 200 °C for twenty-five minutes until browned. Let it stand ten minutes before cutting.
