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Tuesday 24 May 2011
Shepherds Pie
Shepherds Pie is basically minced lamb with a potato topping. Cottage pie is when you use beef! Don't mix the 2 up! lol Historically it was apparently any animal which was roaming around outside your cottage but thank god we have moved on else we would all be having chav pie!
So anyway here you go:
1 tbsp sunflower oil
1 large onion , chopped
2-3 medium carrots , chopped
500g pack minced lamb
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes , cut into chunks
85g butter
3 tbsp milk
1.Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2.Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3.Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Put cheddar cheese on the top. Lots!!! Bake for 30 mins until the top is starting to colour and the mince is bubbling through at the edges. to brown,put under the grill for a few minutes. Leave to stand for 5 mins before serving.
Add some veg if the people you are feeding are complete gannets and enjoy!
So anyway here you go:
1 tbsp sunflower oil
1 large onion , chopped
2-3 medium carrots , chopped
500g pack minced lamb
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes , cut into chunks
85g butter
3 tbsp milk
1.Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2.Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3.Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Put cheddar cheese on the top. Lots!!! Bake for 30 mins until the top is starting to colour and the mince is bubbling through at the edges. to brown,put under the grill for a few minutes. Leave to stand for 5 mins before serving.
Add some veg if the people you are feeding are complete gannets and enjoy!
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