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/ground lamb
  • 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/paste
  • 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 medium)
  • 40g (1½ oz) butter (3 tbsp)
  • Serve with Chantenay carrots/baby carrots and any other seasonal vegetables.
  • You will also need a sauté pan and 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, reduce the heat and gently cook the onion and celery for 10 minutes until softened. Add garlic and cook for a further minute. Now stir in the spices, flour and tomato purée/paste and cook for 2 minutes.
  4. Gradually stir in the stock, then return the lamb to the pan. Season. Bring to the boil, then reduce the heat and gently 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 them to steam dry for two minutes.
  6. Preheat grill/broiler to medium.
  7. Mash the potatoes with the butter and season to taste. Tip the lamb mixture into the ovenproof dish and cover with the potato. Grill/broil until the potato is turning golden, about 10 minutes.
Recipe by Recipes to Remember at