Scalloped Potato Shepherd's Pie
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 500 g floury potatoes, thinly sliced
- 4.92 ml vegetable oil
- 2 carrots, diced
- 1 onion, finely chopped
- 500 g ground lamb
- 300 ml hot lamb stock
- 14.79 ml brown sauce
- 29.58 ml soy sauce
- 14.79 ml cornflour
- 100 g frozen peas
- 2.46 ml Tabasco sauce
- 3 tomatoes, thinly sliced
- 50 g cheddar cheese, finely grated
- salt & freshly ground black pepper
directions
- Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
- Drain well.
- Preheat the oven to 200°C.
- Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
- Pour in the hot stock and stir in the brown sauce and soy sauce.
- Bring to the boil and simmer rapidly for 3-4 minutes.
- Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
- Season with salt, pepper and Tabasco, to taste.
- Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
- Sprinkle over the grated cheese, if using.
- Bake for 25 minutes until golden.
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