Name: Shepherd’s pie
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 gram butter; 1 brown onion, finely chopped; 1 carrot, finely chopped; 1/2 teaspoon dried mixed herbs; 4 cup (750 grams) finely chopped cooked lamb; 1/1 cup (70 grams) tomato paste; 1/4 cup (60 millilitres) tomato sauce; 2 tablespoon worcestershire sauce; 2 cup (500 millilitres) beef stock; 2 tablespoon plain flour; 1/3 cup (80 millilitres) water; Potato topping; 1 kilogram potatoes, cut in chunks; 60 gram butter; 1/4 cup (60 millilitres) milk

Ingredients

30 gram butter

1 brown onion, finely chopped

1 carrot, finely chopped

1/2 teaspoon dried mixed herbs

4 cup (750 grams) finely chopped cooked lamb

1/1 cup (70 grams) tomato paste

1/4 cup (60 millilitres) tomato sauce

2 tablespoon worcestershire sauce

2 cup (500 millilitres) beef stock

2 tablespoon plain flour

1/3 cup (80 millilitres) water

Potato topping

1 kilogram potatoes, cut in chunks

60 gram butter

1/4 cup (60 millilitres) milk

Method

1.Preheat oven to 200°C/180°C fan-forced. Oil shallow 2.5 litre (10 cup) ovenproof dish.

2.Make potato topping.

3.Meanwhile, in large saucepan, heat butter; cook onion and carrot, stirring, until tender. Add mixed herbs and lamb; cook, stirring, 2 minutes. Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens. Pour mixture into dish.

4.Drop heaped tablespoons of potato topping onto lamb mixture. Bake in oven about 20 minutes or until browned and heated through.

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Ingredients

Method

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