Shepherd's pie
Lamb mince cooked in a rich gravy with vegetables, topped with buttery mash and baked until golden.
- Time1 hr 20
- LevelEasy
- Costabout £2.50 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel and chop the potatoes and boil in salted water for 15 minutes until tender.
15 min - 2
Meanwhile, heat the oil in a large pan and brown the mince for 6 minutes, breaking it up. Add the onion and carrots and cook for 6 minutes.
6 min - 3
Stir in the tomato purée and flour, then add the stock, Worcestershire sauce and rosemary. Simmer for 20 minutes until thick.
20 min - 4
Drain the potatoes and mash with the butter and milk. Season well.
- 5
Heat the oven to 200°C (180°C fan). Spoon the lamb into a baking dish, top with the mash and roughen it with a fork.
- 6
Bake for 25 minutes until golden and bubbling at the edges.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.