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Shepherd's Pie


- 500 g. minced lamb
- 1 medium onion, peeled and chopped
- 65 g. mushrooms, sliced
- 2 carrots, sliced
- 1 bay leaf
- 2 tbsp. flour
- 300 ml lamb stock
- 1 tbsp. tomato paste
- 700 g. potatoes , peeled and chopped
- 30 g. butter
- 4 tbsp. milk

- 50 g. cheddar cheese

1. Dry fry Place the mince, onions, mushroom, carrots and bay leaf in a non stick frying pan and stirring frequently dry-fry for 10-12 minutes.
2. Sprinkle flour over it and cook, stirring, for 1 minute. Gradually add the stock and tomato paste. While stirring cook until thickened. Cover and cook over low heat for 25-30 minutes.
3. Place the potatoes Cook the potatoes in boiling salted water for about 20 to 25 minutes, until tender. Drain, and mash with butter and milk until smooth.
4. Pour the lamb mixture into a 1.5 litre pie dish. Discard the bay leaf and adjust the seasoning.
5. Cover with mashed potato and sprinkle with cheese.
6. Bake at 200C or gas mark 6 for 20 minutes. Serve hot.
Tip: Use prepared mash potato mix to save time.