Shepherd's Pie

created by , 27. 03. 2012
  • 2 tablespoons of vegetable oil
  • 2 onions, chopped
  • 1 1/2 lb of minced lamb
  • 2 tablespoons of plain all purpose flour
  • 1 cup of beef stock
  • 2 tablespoons of tomato paste
  • 2 teaspoons of worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon of fresh thyme or dried rosemary
  • salt and pepper to taste
  • 1 1/2 lb of potatoes, peeled and cut in halves
  • 2 oz of butter
  • 1/4 cup of milk
  • 1

    Heat the oil in a frying pan over a medium heat and cook the onions for 4-5 minutes, or until soft and golden browned. Remove and set aside.

  • 2

    Heat the remaining oil in the same frying pan and add the minced lamb. Cook the lamb over a medium heat, stirring occasionally, for 7 minutes.

  • 3

    Stir in the flour and cook for a further 1 minute. Break up any lumps with a fork. Remove from the heat and add the beef stock, stirring until blended. Bring back to the boil and stir occasionally until thickened.

  • 4

    Add the cooked onions, tomato paste, worcestershire sauce, bay leaves, and thyme or dried rosemary. Add salt and pepper to taste and set aside to cool.

  • 5

    Meanwhile, mash the potatoes with the butter and a little milk until smooth. Season well with salt and pepper.

  • 6

    Preheat the oven to 350 ° F (180 ° C).

  • 7

    Transfer the meat mixture to a large ovenproof dish. Spoon over the mashed potato and fluff with a fork. Top with some extra butter.

  • 8

    Bake for 30 minutes or until golden brown and bubbling.

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