Shepherds Pie

This is a classic family recipe - full of taste, very easy to make and a firm family favourite!

4-6
15
60
Equipment: 
  • Medium saucepan
  • Sharp knife
  • Chopping board
  • Measuring spoons
  • Measuring jug
  • Potato masher
  • Fork
  • Ovenproof dish
Ingredients: 
  • 1 tablespoon sunflower oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 500grams minced lamb
  • 2 tablespoon tomato puree
  • Large splash Worcestershire sauce
  • 500ml beef stock
  • 900grams white potatoes cut into chunks
  • 25grams butter
  • 3 tablespoons low fat milk
  • Salt
Simple steps: 
  1. Heat the oil in a medium saucepan, and then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, and then fry for a few minutes. Pour over the beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
  2. Meanwhile, heat the oven to 180°C/ fan 160C/ gas 4, and then make the mash. Boil the potatoes in salted water for 12 minutes 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 25 minutes until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160°C/fan, 140°C/gas 3 for 1 hour 20 minutes until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 minutes before serving. 
Calories: 
518 kcal
Fat: 
18.4g
Saturated fat: 
7.1g
Carbohydrates: 
45.4g
Sugars: 
8.1g
Salt: 
1.5g
Allergen information: 
Barley
Fish
Milk
Wheat