Mid-week dinners these days call for something warm, comforting and easy and this shepherd’s pie really hits the spot! The mince mixture is quickly cooked up in one big pot while the potatoes are cooking away on the stove. All that’s left to do is mash up the spuds, assemble in a baking dish and you’re done! The cheesy top is a break away from traditional shepherd’s pie recipes, but it makes all the difference when it comes to flavour. Serve up a generous scoop of the pie with a side of steamed broccoli and enjoy!
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- 500g pack lamb mince
- 2 tbsp tomato purée
- large splash Worcestershire sauce
- 500ml beef stock
- 900g potato, cut into chunks
- 85g butter
- 3 tbsp milk
- 1 cup tasty cheese, grated (you can add parmesan too for added cheesy goodness)
1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. Put the mince into an ovenproof dish, top with the mash and cheese. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.
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