Shepherd's Pie Iv

Ingredients

• Servings: 4
• 30 g fat (1 oz)
• 1 onion, chopped
• 1 carrot, diced small
• 460 g lamb, cooked, minced (1 lb)
• 1 pinch mixed herbs, your choice
• salt & pepper
• 280 ml brown stock (10 fl ozs)
• 30 g cornflour (1 oz)
• 900 g potatoes, cooked (2 lbs)
• 60 g butter (2 ozs)

Recipe

• 1 heat the fat in a large frypan and add the onion and carrot. cook for 3 minutes or until onion and carrot are softened.
• 2 add the meat and cook for 3 minutes.
• 3 stir in the herbs, seasoning, and most of the stock.
• 4 blend the cornflour with a little cold water, stir in the remaining stock then add to the pan.
• 5 bring to the boil, stirring until thickened.
• 6 transfer the mixture to a warmed pie dish.
• 7 mash the potatoes with half the butter and season well.
• 8 cover the meat well with the mashed potatoes and mark furrows with a fork.
• 9 dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*c ( 400*f/gas mark 6), for about 15 minutes or until the top is brown.