Shepherd's Pie

Name: Shepherd's Pie
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: British
Ingredients: 500 g ground lamb; 14 g vegetable oil; 150 g onion; 150 g carrots; 15 g flour; 16 g tomato paste; 300 ml beef stock; 1 g dried thyme; 100 g peas; 1100 g potatoes; 50 g butter; 120 ml milk; 8 g salt; 1 g black pepper

British · Pie · 100 min · 6 servings

Ingredients

500 g ground lamb
14 g vegetable oil
150 g onion
150 g carrots
15 g flour
16 g tomato paste
300 ml beef stock
1 g dried thyme
100 g peas
1100 g potatoes
50 g butter
120 ml milk
8 g salt
1 g black pepper

Instructions

Peel the potatoes, cut them into large chunks and boil in salted water for 20 minutes until tender.
Meanwhile dice the onion and carrots. Heat the vegetable oil in a large pan and brown the ground lamb over high heat; pour off any excess fat.
Add the onion and carrots and cook for 5 minutes. Stir in the flour and tomato paste and cook for a minute.
Add the beef stock and dried thyme, season with salt and black pepper and simmer uncovered for 20 minutes until thick, adding the peas for the last 5 minutes.
Heat the oven to 200°C. Drain the potatoes and mash them with the butter and warm milk until smooth; adjust the seasoning.
Spread the meat filling in a baking dish, cover it with the mash and rough up the surface with a fork.
Bake for 25-30 minutes until golden on top and bubbling at the edges. Rest for 10 minutes before serving.

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