Shepherds Pie ( Shepherd's )

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 onions, chopped
• 450 g ground lamb
• 2 tablespoons plain flour
• 2 carrots, peeled & finely chopped
• 2 tablespoons tomato puree
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 300 ml vegetable stock
• 1 kg floury potato
• 25 g butter
• 5 tablespoons milk
• 2 garlic cloves, crushed
• 1 tablespoon tabasco sauce
• 3 tablespoons red

Recipe

• 1 heat the oil in a large pan, add the onions, then fry for 7 minutes, until softened and slightly browned.
• 2 stir in the lamb, fry until crumbly and evenly browned.
• 3 stir in the flour.
• 4 stir in the carrots, tomato puree, worcestershire sauce, herbs and stock.
• 5 season well, bring to the boil, cover, then simmer for 30 minutes, stirring occasionally, until the meat is tender.
• 6 meanwhile, peel and chop the potatoes, then cook them in a large pan of boiling salted water until tender; drain well.
• 7 return potatoes to the pan cover and leave to steam.
• 8 dry in the heat for 5 minutes with the lid off.
• 9 heat the oven to 200°c/gas6.
• 10 mash the potatoes until they are smooth.
• 11 mash in the butter, then add plenty of salt and pepper as well as the milk, until you have a smooth consistency.
• 12 tip the mince mixture into a 1.7 litre ovenproof dish.
• 13 put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
• 14 bake for 30-35 minutes until the top of the pie is crisp and golden.