Shepherd’s Pie

Sharing an easy breezy recipe for some lovely and delicious shepherd’s pie. We enjoy this dish with some lovely garlic toasts.

Ingredients

1. 1 large onion, finely chopped
2.  4 tbsp olive oil
3. 450g minced lamb
4. 1 tbsp plain flour
5. 2 bay leaves
6. 2 sprigs fresh thyme
7. 1 cup chopped tomatoes
8. 2 tsp Worcestershire sauce
9. 225ml lamb stock
10. salt and freshly ground black pepper

For the mash
1. 500g potatoes
2. 55ml milk
3. 50g butter
4. 1 egg yolk

Method

1. Preheat the oven to 200C
2. In a large non-stick casserole dish heat 2 tbsp olive oil. Add the onion and cook for five minutes.
3. Meanwhile, in a large frying pan, heat rest of the little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
4. Add the flour to the onions and stir. Mix well and add the bay leaves, thyme and stir.
5. To the onion mix add the chopped tomatoes, stock and Worcestershire sauce.
6. Add the cooked mince and then pour the stock mixture into empty mince pan.
7. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
8. For the mash, boil the potatoes. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.

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