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Shepherd's Pie

Name: Shepherd's Pie
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 500 g lamb mince; 1 onion, diced; 2 carrots, diced; 100 g frozen peas; 2 tbsp tomato purée; 1 tbsp Worcestershire sauce; 300 ml lamb or beef stock; 1 tbsp plain flour; 1 tsp dried rosemary; 1 tbsp vegetable oil; salt and pepper to taste; 800 g potatoes, peeled and quartered; 50 g butter; 80 ml milk; 50 g cheddar cheese, grated (optional)

Classic British lamb mince pie with creamy mashed potato crust. British recipe in the oven, with quantities that scale to your servings.

Ingredients

500 g lamb mince

1 onion, diced

2 carrots, diced

100 g frozen peas

2 tbsp tomato purée

1 tbsp Worcestershire sauce

300 ml lamb or beef stock

1 tbsp plain flour

1 tsp dried rosemary

1 tbsp vegetable oil

salt and pepper to taste

800 g potatoes, peeled and quartered

50 g butter

80 ml milk

50 g cheddar cheese, grated (optional)

Method

Boil the potatoes: Cook potatoes in salted water for 15-18 minutes until tender. Drain well.

Mash: Add butter and milk. Mash until smooth and creamy. Season with salt and pepper. Set aside.

Cook the filling: Heat oil in a large pan. Add onion and carrots. Cook 5 minutes until softened.

Brown the lamb: Add lamb mince. Break up and cook for 6-8 minutes until well browned.

Add flour and tomato: Stir in flour, tomato purée and rosemary. Cook 1 minute.

Add stock: Pour in stock and Worcestershire sauce. Bring to a boil, then simmer for 15 minutes until thick and glossy. Stir in peas. Season.

Assemble: Pour filling into an oven-proof dish. Spoon mash on top, spreading evenly. Rough up the surface with a fork (creates crispy peaks). Scatter cheese if using.

Grill: Place under a hot grill for 8-10 minutes until golden brown and bubbling at the edges. Let rest 5 minutes before serving.