Shepherd’s Pie

Food Add comments

It’s done nothing but rain this weekend. Time for some traditional anti rain food…

 

Shepherd’s Pie

From Chris's Stuff | Main Dishes | English and Irish

Rainy day comfort food

01:00
00:40
00:20

High cal Calories 752kcal

High fat Total Fat 41g

High sat-fat Saturated Fat 19g

High chol Cholesterol 123mg

sodium Sodium 362mg

High carbs Total Carbohydrate 62g

Serving size 639g Calories from fat 369kcal Fiber 8g Protein 35g Sugar 9g
5 servings

Ingredients

  • For the meat:
  • 750 g Lamb Mince
  • 250 g mushrooms, sliced
  • 30 g flour
  • 3 large carrots, diced
  • 2 large onions, finely chopped
  • 3 cloves garlic, chopped
  • 300 ml lamb stock
  • Tomato ketchup
  • Salt & Pepper
  • For the Mash:
  • 1.25 kg potatoes, chopped for mashing
  • 30g butter
  • milk

Directions

  1. In a large pan, gently cook the mince. Squash it and stir it as it goes. When done, with a slotted spoon, lift it out of the pan and use the back of a spoon to squeeze out the rest of the juice form the meat.
  2. Turn up the heat and add the veggies to the juice. Stir, reduce heat, put lid on and leave to cook until softened. Stir occasionally.
  3. When the veggies have softened, add the mince back into the pan and stir. Once mixed together, add the flour, stir and cook for 1 minute, stirring as you go.
  4. Add the stock and again stir. Add in a good squirt of ketchup and salt & pepper to taste.
  5. Leave covered on a low heat to simmer for 30 minutes.
  6. Now make the mash…
  7. Boiled the potatoes, when soft, mash. While mashing, add in the butter and milk. Use enough milk to make the mash smooth.
  8. When the meat is done, place it in the bottom of a suitable sized oven tray. Cover this with the mash, trying to put the mash on top of the meat and not mixing it. Smooth the mash with the back of a spoon and then use the back of a fork to make a series of lines in the mash.
  9. Put in oven at 200 deg C for 20 minutes. To get a nice crispy top, you may need to place it under the grill for a little whiles.
  10. Serve.

Tips

  • I like to make my mash leaving the skin on the potatoes. This way it tastes a lot more potatoey:) You also get a lot more nutrients this way.

Leave a Reply

You must be logged in to post a comment.

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: