Best Ever Sheperd's Pie
Serves 4
1 Tbsp. vegetable oil
2 onions, chopped
1 lb. lean ground beef or lamb
2 Tbsp. plain flour
2 carrots, peeled and finely chopped
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/2 tsp. each dried thyme and rosemary
1/2 pint beef or vegetable stock
2 pounds, 4 oz. floury potatoes
1 oz. butter
5 Tbsp. milk
Heat the oil in a large pan, add the onions and fry for 7 minutes, until softened and lightly browned. Stir in the beef or lamb and fry until it is crumbly and evenly browned. Stir in the flour. Stir in the carrots and tomato paste, Worcestershire sauce, herbs and stock. Season well, then bring to the boil, cover and simmer for 30 minutes, stirring occasionally, until the meat is tender. If the meat appears dry, add a little water or stock.
Meanwhile, peel and chop the potatoes, then cook them in a large pot of boiling salted water until tender. Drain well, return the potatoes to the pan, cover and leave to steam. Then dry in the heat (with the lid off) for 5 minutes. Preheat the oven to 350°. Remove the lid and mash the potatoes until they are smooth. Mash in the butter and add plenty of salt and pepper and then the milk, until you have a creamy consistency. Tip the mince mixture into a 1 1/2 quart ovenproof dish. Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
Bake for 30-35 minutes until the top of the pie is crisp and golden.
Serves 4
1 Tbsp. vegetable oil
2 onions, chopped
1 lb. lean ground beef or lamb
2 Tbsp. plain flour
2 carrots, peeled and finely chopped
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/2 tsp. each dried thyme and rosemary
1/2 pint beef or vegetable stock
2 pounds, 4 oz. floury potatoes
1 oz. butter
5 Tbsp. milk
Heat the oil in a large pan, add the onions and fry for 7 minutes, until softened and lightly browned. Stir in the beef or lamb and fry until it is crumbly and evenly browned. Stir in the flour. Stir in the carrots and tomato paste, Worcestershire sauce, herbs and stock. Season well, then bring to the boil, cover and simmer for 30 minutes, stirring occasionally, until the meat is tender. If the meat appears dry, add a little water or stock.
Meanwhile, peel and chop the potatoes, then cook them in a large pot of boiling salted water until tender. Drain well, return the potatoes to the pan, cover and leave to steam. Then dry in the heat (with the lid off) for 5 minutes. Preheat the oven to 350°. Remove the lid and mash the potatoes until they are smooth. Mash in the butter and add plenty of salt and pepper and then the milk, until you have a creamy consistency. Tip the mince mixture into a 1 1/2 quart ovenproof dish. Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
Bake for 30-35 minutes until the top of the pie is crisp and golden.
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