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Shepherd's
Pie Recipe
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Shepherd's
Pie Recipe.....you'll find more recipes like this in our Recipe pages
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Shepherd's
Pie
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| Few seemingly simple and traditional dishes have so much controversy about their names. There are those who hold that it is a shepherd’s pie when made with lamb and cottage pie when made with beef - and vice versa. Some people say it should be made with raw meat, others with cooked. | ||
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Serves
4
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1
lb
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Minced lamb | |
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1
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Onion, large, chopped | |
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1
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Bay leaf | |
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2
oz
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Mushrooms, sliced | |
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2
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Carrots, diced | |
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1
oz
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Plain flour | |
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1/2
pint
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Lamb or beef stock | |
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1
tbsp
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Tomato purée | |
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1
1/2 lb
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Potatoes, chopped | |
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1
oz
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Butter |
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4
tbsp
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Milk | |
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2
oz
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Lancashire cheese, crumbled | |
| Method | ||
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Pre-heat the oven to 400 °F. |
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Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. |
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Add the flour and cook, stirring for 1 minute. | |
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Gradually blend in the stock and tomato purée. | |
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Cook, stirring, until the mixture thickens and boils. | |
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Cover and simmer gently for 25 minutes. |
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Remove the bayleaf and spoon into a 1.7 litre (3 pint) ovenproof serving dish. |
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Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. | |
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Drain well and mash with the butter and milk and mix well. |
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Pile onto the mince mixture and sprinkle over the cheese |
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Bake for 15-20 minutes. | |
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Serve hot with a green vegetable. | |
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