Shepherd's Pie
Serves 6-8
Ingredients
25 g butter
2 onions
2 carrots
2 sticks of celery
1000 g minced lamb
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1 1/2 tsp tomato purée
200 ml water
25 g plain flour
400 ml chicken stock
1 1/2 tbsp Worcestershire sauce
Salt
Pepper
1500 g floury potatoes
25 g butter
5 tbsp milk
Method
Finely chop the onions, thyme and
rosemary. Dice the carrots and chop
the celery into small pieces.
Gently fry the onions in butter for
2–3 minutes on the hob, then add the
carrots and celery and fry for a further
8–10 minutes. Add the minced meat
and fry until brown. Drain off any
excess fat and add the thyme,
rosemary, tomato purée and water.
Reduce to about 1/4 on a medium heat,
sprinkle in the flour and simmer for a
further 2–3 minutes.
Add the stock and Worcestershire
sauce and simmer for 45–50 minutes.
Season with salt and pepper. Whilst the
meat is simmering peel, cube and cook
the potatoes and then mash together
with the butter and milk.
Place the meat mixture in a casserole
dish (2 litre capacity) and top with the
mashed potato. Place in a pre-heated
oven and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bakes & gratins \ Shepherd's
pie
Shelf level See display
Programme
duration
approx. 50
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function U
Temperature 180
Shelf level 1 2 1
Duration 50
Tips
To make a cottage pie simply use
minced beef instead of minced lamb in
this recipe.
Savoury snacks
126
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