Friday, December 7, 2012

Shepherd's Pie


Serves: 4


    1 large – onion (chopped)
    2-3 medium - carrots (chopped)
    500gms - lamb mince
    2 tbsp - tomato purée
    1 large splash - Worcestershire sauce
    500ml – Lamb stock/water
    900gms – potatoes (roughly cut)
85gms - butter
    3 tbsp – milk
1 tbsp - oil

  1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
  2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
  3. Put 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 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

Nutrition Per Serving:

663 kcalories, protein 33g, carbohydrate 49g, fat 39 g, saturated fat 20g, fibre 0g, sugar 10g, salt 1.35 g 

Also Read:
The Difference between Shepherd's Pie and Cottage Pie

Image courtesy - GoodFood

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