Preparation: 40 min.
Cooking: 50 min.
Equipment: saucepan
(or pressure cooker),
frying pan, gratin dish
Shepherds Pie
Peel the onion and carrot and chop into pieces. Cut the meat
into pieces.
Fit the main blade, and process the carrot until coarsely
chopped, add the onion and process until coarsely chopped.
Set aside the chopped carrot and onion. Put the meat into the
main bowl and process for 20-30 seconds or until it is at the
required consistency.
Heat the oil in a frying pan, add the onion and carrot and
cook, over a low heat, until the onion is transparent.
Raise the heat, add the meat and cook until it has slightly
browned. Sprinkle over the flour, mix well and stir in the
stock, tomato purée, chutney and seasonings. Lower the
heat, cover and simmer for 30 minutes.
Transfer the meat to a pie dish, cover with the potato which
has been mashed with the milk, butter and seasonings.
Decorate with a pattern made with the back of a fork and
bake in a moderately hot oven 190°C /375°F (gas mark 5)
for 30 minutes or until the potato is crisp and golden brown.
Ingredients
(serves 4)
• 1 large onion
• 500g (1 lb) lean cooked
lamb
• 1 tbsp flour
• 2 tbsp tomato purée
• Salt and pepper
• 1 carrot
• 2 tbsp oil
• 300ml (1/2 pint) stock
• 2 tbsp chutney
Topping:
• 750g (112 lb) cooked
potatoes
• 50g (2 oz) butter
• 2 tbsp milk
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