No-Fuss Shepherd's Pie

Name: No-Fuss Shepherd's Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon sunflower oil; 1 large onion, chopped; 2 -3 medium carrots, chopped; 500 g ground lamb; 2 tablespoons tomato puree; 1 large splash Worcestershire sauce; 500 ml beef stock; 900 g potatoes, cut into chunks; 85 g butter; 3 tablespoons milk

Submitted by Annacia

""We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!". From the BBC where it has (currently) 129 5 star ratings"

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 4

ingredients

1 tablespoon sunflower oil
1 large onion, chopped
2 -3 medium carrots, chopped
500 g ground lamb
2 tablespoons tomato puree
1 large splash Worcestershire sauce
500 ml beef stock
900 g potatoes, cut into chunks
85 g butter
3 tablespoons milk

directions

Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes 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 minutes Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
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.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. 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.