Shepherd's pie
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
FOR THE MEAT MIXTURE:
- 150g minced lamb
- 1 small winter carrot, grated
- 1 onion, chopped coursely
- 3 garlic gloves, pressed
- 1 stock cube, crumbled
- 1 tbsp tomato puree
- 1 bay leaf
- 400ml water
- plain flour
- 1 tsp galangal powder
- 2 tsp rosemay
- 1 tsp tyme
- 2 tbsp Worcestershire saus
- 1 tsp cayenne pepper
- salt
FOR THE MASHED POTATOES:
- 5-6 potatoes
- small knob of butter
- milk
- 1 tsp black pepper
- 1/2 tsp. ground nutmeg
- salt
Method
- STEP 1Fry the minced lamb in a dry hot non-stick pan. Chop and stir the meat continuously, until nicely browned.
- STEP 2Take the pan off the heat. Drain the fat.
- STEP 3Use some of the fat to saute the onion, winter carrot, garlic and galangal.
- STEP 4When the onions are translucent add the browned mince.
- STEP 5Then add the Worcestershire saus, the tomato puree, and crumble the stock cube in, and stir.
- STEP 6Add about half of the water along with the rest of the spices and bring it to the boil while stirring.
- STEP 7Add some flour to thicken the mixture, and simmer for 20-30 mins.
- STEP 8Check regularly: if the mixture gets too thick add a little water.
- STEP 9Cut the potatoes into chunks and boil them.
- STEP 10When tender, mash them with the butter, nutmeg, black pepper, and salt to taste.
- STEP 11Gradually stir in (lukewarm) milk until puree consistency.
- STEP 12Preheat the oven to 200C/gas 180/fan (gas mark 6).
- STEP 13Spoon the mince mixture evenly into an oven dish.
- STEP 14Cover it with the mash. Use a fork to ruffle the top for colouring.
- STEP 15Leave it in the oven for 20-25 mins.
- STEP 16Serve with green peas and a pint of Guinness!