Main Courses Recipes - Shepherd's Pie Recipe

Ingredients

• 2 tablespoon vegetable oil

• 1 onion (finely chopped)

• 1 carrot (finely chopped)

• 100g/4oz mushrooms (chopped)

• 500g/1lb 2oz minced lamb

• 300ml/1/2pt lamb stock

• 1 tablespoon plain flour

• 1 bay leaf

• 3 teaspoons Worcestershire sauce

• 1 tablespoon tomato puree

• 675g/1 1/2lb potatoes (boiled)

• 25g/1oz butter

• 3 tablespoons hot milk

• Salt and pepper

Serves 4

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Method:

1. Heat the oil in a saucepan, add the onion, carrot and mushrooms and cook, stirring occasionally, until browned.

2. Stir the lamb into the pan and cook, stirring to break up the lumps, until lightly browned. Blend a few spoonfuls of the stock with the flour, then stir this mixture into the pan.

3. Pour in the remaining stock and bring to a simmer, stirring constantly. Add the bay leaf, Worcestershire sauce and tomato puree, then cover the pan and cook very gently for 1 hour, stirring occasionally.

4. Remove the lid from the pan towards the end of cooking to allow any excess water to evaporate, if necessary, but do not let it boil dry or stick to the pan.

5. Preheat the oven to 190°C/375°F/Gas mark 5.

6. Mash the potatoes with the butter, milk and seasoning. Add the seasoning to the mince mixture, then spoon into an ovenproof dish. Cover with an even layer of potato and make a pattern on the top with the prongs of a fork.

7. Bake for 25 minutes, until golden brown. Serve hot.