Traditional shepherd’s pie with carrots, rosemary, thyme, onion, garlic and a dash of Worcestershire sauce, baked with mashed potatoes.
It’s a flagship british dish. There’s a lot of variations of this pie. The most popular are shepherd’s pie with lamb and cottage pie with beef. Our version is a delicious and simple, no fuss variant.
First you’ll need to prepare the filling – simmer the lamb mince with carrots and herbs and cook and mash the potatoes. Then you’ll need to transfer it into a square ovenproof dish and bake it in the oven for 30 – 40 minutes.
Use lean lamb mince and remember to stir it frequently when browning to get the right texture. If you get a lot of fat while frying the lamb, remove it from the pan and discard it.
Don’t forget to add a dash of Worcestershire sauce. It gives the dish its delicious flavour.
Serve with steamed vegetables (broccoli, carrots or green peas) and gravy. Enjoy!
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- 500g lean lamb mince
- 2 medium carrots, peeled and chopped
- 1 onion, chopped
- 200 ml beef stock
- 1 tbsp olive oil
- 2 garlic cloves, sliced thinly
- 1 tbsp fresh thyme chopped, leaves only
- 1 sprig of rosemary, leaves only, chopped
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 750 g potatoes, cut into chunks
- 1 tbsp butter
- 3 tbsp milk
- sea salt and freshly ground black pepper
- Heat the olive in a large frying pan, add the garlic, onion and carrots, soften for 2 - 3 minutes stirring from time to time.
- Add the lamb mince and brown it, stirring often.
- Once browned, pour in the stock, add the tomato puree, Worcestershire sauce, thyme and rosemary. Cover and simmer for 20 minutes, taste and season with salt and pepper if necessary, uncover and simmer over a medium heat for 20 more minutes to reduce the sauce.
- In the meantime, prepare the mash. Boil the potatoes in slightly salted water until soft, drain, add the butter and milk and mash them with a masher or in a food processor.
- Preheat the the oven to 180°C (160°C fan assisted).
- Transfer the mince into a square, deep ovenproof dish, top with the mash and run a fork over the mash to mess it up a little (it will brown nicely in the oven).
- Bake in the oven for 30 - 35 minutes, until the mash on top is nicely brown.
- Once removed from the oven, let it stand for 5 minutes before serving.
- Divide into 4 serving plates and serve. Tastes great when served with steamed vegetables and gravy.
Nutrition per 1 portion*
*all values estimated, depend on products used
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