Ssheperd's pie

INGREDIENTS:

1 kg mince lamb
2 tablespoons of flour
Sea salt
Freshly ground pepper
2 tablespoons of olive oil
1 chopped red onion
1 carrot, grated
2 cloves of garlic
50 g pancetta, diced
400g tinned chopped tomatoes
250ml stock
1 kg potatoes
200 ml milk
2 knobs of butter

METHOD:

Preheat the oven to 190°C

Place the mince in a bowl, then add the flour and seasoning and mix until evenly coated.

Heat a large pan and add the olive oil and lamb mince. Fry until browned all over. Add the onion, carrot, pancetta and garlic to the pan, and add the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.

Meanwhile, peel the potatoes, boil them in salted water until cooked through, then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy. Add salt and freshly ground black pepper.

Take the lamb out of the oven, spoon over the mash, then turn up the temperature to 200°C and bake for about 20 minutes or until bubbling and crispy and brown on top.

shep

BON APPETIT!


1 Comment

CHEESE BECHAMEL SAUCE | Syllabubble · March 11, 2014 at 09:53

[…] Here is my favourite recipe for a very tasty cheesy béchamel sauce. It is very versatile and can be used to top up vegetables gratins such as Cauliflower & Broccoli, Lentils, Lasagna or even Shepherds pie… […]

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