Shepherd's Pie VI

Submitted by Helen Watson1

• Ingredients: 12
• Serves: 4

ingredients

• 450 g lamb, minced
• 1 large onion, chopped
• 1 bay leaf
• 50 g mushrooms, sliced
• 2 carrots, sliced
• 25 g plain flour
• 300 ml lamb stock or 300 ml beef stock
• 14.79 ml tomato puree
• 700 g potatoes, chopped
• 25 g butter
• 59.16 ml milk
• 50 g lancashire cheese, crumbled

directions

1. Pre-heat oven to 200 C / 400 F / Gas 6.
2. Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
3. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
4. Cover and simmer gently for 25 minutes.
5. Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
6. Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
7. Drain well and mash with the butter and milk and mix well.
8. Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
9. Serve hot with a green vegetable.

Reviews

[Clotho]

I just loved the lancashire cheese idea - I just can't find any around here anymore. I had to use aged white cheddar instead (not the same I know, but I couldn't help it). I used mushroom stock in place of the beef stock - which I thought worked well. I found that the recipe served more than 4, so I have frozen the other portions. Hopefully they will be as good as the original. Thanks for posting.

 

[Paul Higham]

The best recipe for Shepherds pie that i have made. Excellent!