Shepherd's pie
85 min661 kcal each
Minced lamb in a rich gravy with carrots and peas, under a thick crust of buttery mashed potato.
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Plan this recipeIngredients
for 6 servings- Minced lamb750 g
- Onions2 piece
- Carrots2 piece
- Green peas (fresh or frozen)150 g
- Tomato paste2 tbsp
- Worcestershire sauce2 tbsp
- Plain flour1 tbsp
- Hot low-sodium stock (chicken or beef)400 ml
- Floury potatoes1.20 kg
- Butter50 g
- Whole milk150 ml
- Fresh thyme2 sprig
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 25 min · cook 60 min- Brown the lamb in a large pan, breaking it up, then lift it out and pour off most of the fat.
- Soften the chopped onions and diced carrots in the pan for 8 minutes.
- Stir in the flour and tomato paste, then return the lamb with the stock, Worcestershire sauce and thyme. Simmer for 25 minutes, until thick. Stir in the peas and season.
- Meanwhile boil the peeled potatoes for 20 minutes and mash them with the butter and hot milk.
- Spoon the lamb into a baking dish, cover with the mash and rough up the top with a fork.
- Bake at 200 °C for 25–30 minutes, until golden and bubbling at the edges. It keeps for 3 days.
Nutrition
per servingCal
661
Protein
30g
Carbs
52g
Fat
38g
Of 38g of fat per serving, 18g is saturated.
