Shepherd's Pie
Rough the mash up with a fork before it goes in the oven: those ridges are what brown and crisp. Let the filling cool for a few minutes before you top it, or the mash sinks straight into it.
Ingredients
- 500 g - Lamb Mince
- 1 - Onion , chopped
- 2 - Carrot , chopped
- 1 - Beef Stock Cube , crumbled in
- 1 tbsp - Worcestershire Sauce
- 800 g - Potato , for the mash
- 50 g - Butter , for the mash
- 1 - Salt and Pepper , To taste
Cooking Method
- Boil the potatoes in salted water until a knife slides in easily, about 20 minutes. Drain and leave them to steam dry for a few minutes, then mash with the butter and season well.
- Meanwhile, brown the lamb mince in a dry pan over a high heat, breaking it up as it colours.
- Add the chopped onion and carrot and cook for 5 minutes, until softening.
- Crumble in the stock cube, add the Worcestershire sauce and enough water to loosen it. Season, then simmer for 20 minutes until thick.
- Heat the oven to 200C. Tip the lamb into an ovenproof dish and spoon the mash over the top, right to the edges.
- Rough up the surface with a fork and bake for 25 minutes, until the peaks are brown and the edges bubble.
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