Wednesday, 29 February 2012

RECIPE: Shepherd's Pie

Shepherd’s Pie

4 large potatoes
100g unsalted butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
1 garlic clove, crushed
150g frozen peas, thawed
500g lean minced lamb
150g beef stock
1-2 tbsp milk

Preheat the oven to 200C. 
Peel and quarter the potatoes, then boil for about 20 minutes until tender.
While the potatoes are cooking, melt 25g of the butter in a large pan and over a medium heat, sauté the onions, carrots and garlic for about 10 minutes until tender.  Stir in the peas.
Add the mince and cook until no longer pink.  Add half the beef stock and cook, uncovered, over a low heat for 10 minutes, adding more stock as necessary to keep it moist.
Drain the potatoes and mash with the remaining butter and milk.  Place the lamb mixture in a baking dish.  Layer the mashed potato on top.  Rough up with a fork so there are peaks that will brown nicely.
Bake in the oven for 30 minutes until bubbling and brown.


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