Shepherds Pie

A Simple British classic – Shepherds Pie….

- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 onion, finely chopped, divided
- 120g grated Cheddar cheese, divided
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, peeled and diced
- 450g minced lamb (preferably local)
- 2 tablespoons plain flour
- 200ml lamb stock

Preparation method
- Bring a large pot of water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, 1 or 2 tablespoons of finely chopped onion and half of the grated cheese. Season with salt and pepper to taste; set aside.

- Preheat oven to 190 degrees C (Gas mark 5.)

- Heat oil in a large frying pan. Add remaining onion and diced carrots; cook until tender. Add lamb and cook until well browned. Stir in flour and cook 1 minute. Add lamb stock. Bring to a boil, reduce heat and simmer for 5 minutes.

- Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese.

- Bake in the preheated oven for 20 minutes, or until golden brown.

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