Shepherd's Pie
Prepares: 4 servings
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 15 minutes
  • Ingredients
  • 2 tbsp oil
  • 450g (1 lb) lamb mince/lamb ground
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground coriander
  • ½ tsp chilli powder
  • 1 tbsp flour
  • 1 tbsp tomato purée
  • 450ml (15 fl oz) lamb stock (beef can be used as a substitute) (2 cups)
  • 800g (1 lb 12 oz) potatoes, cut into large chunks (5–6 medium)
  • 40g (1½ oz) butter (3 tbsp)
  • Serve with Chantenay/baby carrots and any other seasonal vegetables.
  • Equipment
  • Sauté pan
  • Ovenproof dish
  1. Method
  2. Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the meat and brown, about 5 minutes. Remove and set aside.
  3. Add remaining oil and, over a low heat, gently cook the onion and celery for 10 minutes until softened. Add garlic and cook for 1 minute. Stir in the spices, flour and tomato purée and cook for 2 minutes.
  4. Gradually stir in the stock, then return the lamb to the pan. Season, bring back to the boil, then simmer for 45 minutes, stirring occasionally.
  5. Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender. Drain and leave to steam dry for two minutes.
  6. Preheat grill to medium. Mash the potatoes with the butter and season to taste. Tip the lamb mixture into the ovenproof dish and top with the potato. Grill until the potato is turning golden (about 10 minutes).
Recipe by Recipes to Remember at