Prep time: 10 mins Cook time: 45 mins
Serves: 6 - 8
Ultimate comfort food: home-made shepherds pie. There are never any leftovers at my home! This recipe calls for simple ingredients and is very easy to make. You can make it ahead, you can freeze it and have an easy mid-week supper on a cold rainy day!
500 g minced lamb
2 tsp vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp rosemary
1 bay leaf
2 medium carrots, grated
1 parsnip, grated
1 small courgette, grated
2 stalks of celery, finely chopped
3 Tbsp tomato paste
125 ml vegetable stock
1 Tbsp Worcestershire sauce
black pepper and salt
170 g - 1 kg potatoes, cubed (depending on how thick you want your potato layer to be)
knob of butter
2-3 Tbsp milk
grated cheddar cheese
1. Heat up the oil and add onion, add a pinch of salt and sweat it for 5 mins to soften. Add garlic, rosemary and the bay leaf, cook another 30 sec. Then add all the rest of grated (or chopped) vegetables (3 mins), add meat and cook until meat is browned (4 mins). Add tomato paste, Worchester sauce and stock, grind some pepper and add salt to taste. Allow it to simmer for another 30 mins.
2. Peel and cut potatoes into dice, pop in the saucepan with 2 tsp salt and water and boil until soft. Drain the water and mash with milk and butter.
3. Layer the pie in an ovenproof dish (i used one measuring 25 x 20 cm): put in the meaty layer at the bottom, spread the potatoes evenly on top, sprinkle with cheese and grill it in the oven for about 5-10 mins. Keep an eye on it not to burn your pie!
4. Serve and enjoy!
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