Shepherd's Pie VI

Recipe by Helen Watson1
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 200 C / 400 F / Gas 6.
  • Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
  • 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.
  • Cover and simmer gently for 25 minutes.
  • Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
  • Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
  • Drain well and mash with the butter and milk and mix well.
  • Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
  • Serve hot with a green vegetable.
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