Shepherds Pie ( Shepherd's )

Submitted by Pink Penguin

"Total comfort food for the Autumn evenings. A perfect make ahead meal, ready to pop in the oven when you get home. Also good to freeze."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 450 g ground lamb
• 2 tablespoons plain flour
• 2 carrots, peeled & finely chopped
• 2 tablespoons tomato puree
• 2 tablespoons Worcestershire sauce
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried rosemary
• 300 ml vegetable stock
• 1 kg floury potato
• 25 g butter
• 5 tablespoons milk
• 2 garlic cloves, crushed
• 1 tablespoon Tabasco sauce
• 3 tablespoons red wine

directions

1. Heat the oil in a large pan, add the onions, then fry for 7 minutes, until softened and slightly browned.
2. Stir in the lamb, fry until crumbly and evenly browned.
3. Stir in the flour.
4. Stir in the carrots, tomato puree, Worcestershire sauce, herbs and stock.
5. Season well, bring to the boil, cover, then simmer for 30 minutes, stirring occasionally, until the meat is tender.
6. Meanwhile, peel and chop the potatoes, then cook them in a large pan of boiling salted water until tender; drain well.
7. Return potatoes to the pan cover and leave to steam.
8. Dry in the heat for 5 minutes with the lid off.
9. Heat the oven to 200°C/gas6.
10. Mash the potatoes until they are smooth.
11. Mash in the butter, then add plenty of salt and pepper as well as the milk, until you have a smooth consistency.
12. Tip the mince mixture into a 1.7 litre ovenproof dish.
13. Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
14. Bake for 30-35 minutes until the top of the pie is crisp and golden.