Shepherd's pie recipe

We’ve acquired some lovely twists on shepherd’s pie on the web site, but we have been missing a definitive version of this traditional family recipe – right here it is!

Nutrition and further information

Nutrition: per serving

Substances

Sunflower oil

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Heat 1 tbsp sunflower oil in a medium saucepan, then soften one chopped onion and two-3 chopped carrots for a couple of mins.

When soft, flip up the heat, crumble in 500g lamb mince and brown, tipping off any extra unwanted fat.

Add 2 tbsp tomato pure and a massive splash of Worcestershire sauce, then fry for a handful of mins.

Pour more than 500ml beef stock, bring to a simmer, then cover and cook for forty mins, uncovering halfway.

Meanwhile, heat the oven to 180C/ fan 160C/ gas four, then make the mash. Boil the 900g potato, lower into chunks, in salted water for ten-15 mins right up until tender. Drain, then mash with 85g butter and three tbsp milk.

Place the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for twenty-25 mins until finally the prime is commencing to colour and the mince is bubbling via at the edges. (To bake from frozen, cook at 160C/fan 140C/gasoline 3 for 1 hr-1 hr 20 mins right up until piping scorching in the centre. Flash underneath the grill to brown, if you like.)

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