Shepherds pie
Prep
15-30 mins
Total
2 HRS 15 MIN
Servings
6 Servings
Ingredients
1
Onion
1
Carrot
1
Stick of celery
1
Clove of garlic
-
A glug of olive oil
500 g
Lamb mince
1 tbsp
Of tomato pure
500 ml
Passata
100 ml
Beef stock
3 tbsp
Of Lea & Perrins worcestershire sauce
750 g
Maris piper potatoes
150 ml
Milk (warmed)
100 g
Butter (softened)
-
A small block of blue stilton
Instructions
Step 1
Peel and dice the onion, carrot, celery and garlic.
Step 2
Glug the oil into a medium hot pan and add the onion, carrot and garlic.
Step 3
Fry gently until the onions soften.
Step 4
Turn the heat right up before adding the lamb mince.
Step 5
Brown the lamb mince well, then add the tomato puréeto coat everything.
Step 6
Pour in the passata, followed by the stock and the Worcestershire sauce.
Step 7
Let the lamb mixture simmer gently for about an hour, until the liquid reduces to a thick sauce.
Step 8
Peel the potatoes and place them into a large saucepan.
Step 9
Cover the potatoes with cold water, season with salt and heat it to a boil.
Step 10
Boil for 20-25 minutes, until the potatoes are soft, but not falling apart.
Step 11
Drain the potatoes, then return them to a pan and mash well.
Step 12
Place the potatoes back on the heat and pour in the milk, a little at a time, and add the butter.
Step 13
Continue mashing until the potatoes are smooth.
Step 14
Preheat the oven to 200°C.
Step 15
Pour the lamb mixture into a deep baking dish.
Step 16
Spread the mash over the top to seal the mince in.
Step 17
Crumble the blue cheese over the mash.
Step 18
Place the dish into the oven for 15-20 minutes, until the top is golden and bubbling. Then serve the whole dish at the table with fresh steaming veg and let everyone dig in!
