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Shepherds Pie
Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hr 20 mins
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Ingredients
- 500g/1 lb New Zealand minced lamb, frozen or chilled
- 1 large onion, chopped
- 30ml/2 tbsp. plain flour
- 2.5ml/½ tsp. dried mixed herbs
- 300ml/½ pt lamb stock
- 15ml/1 tbsp. tomato purée
- salt and freshly ground black pepper
- 200g can of baked beans in tomato sauce (optional)
- 675-900g/1½-2 lb potatoes cut into large chunks
- 25g/1 oz butter
- 30ml/2 tbsp milk
Instructions
1. Fry lamb and onion together in a pan until meat is evenly browned. (If frozen is used, make sure the meat is thawed).
2. Stir in flour and herbs then take off the heat and mix in stock and tomato purée.
3. Bring mixture to boil, stirring constantly. Cover, reduce heat and simmer 20 minutes. Check for seasoning and stir in baked beans, if used.
4. Turn mixture into 1.5l/2½ pt pie dish. Preheat oven to 180ºC/350ºF/Gas Mark 4.
5. Cook the potatoes in boiling, salted water for 20 minutes until soft. Drain, then mash and mix in butter, milk and plenty of seasoning.
6. Pipe or spread the potato over the meat base, then bake for 30-40 minutes until golden brown.
Alternative Toppings
Cheesy Pasta
- Mix 100g/4 oz cooked pasta with 100g/4 oz grated Cheddar cheese. Spoon over the cooked meat. Sprinkle with sesame seeds and bake as in recipe.
Savoury Crumble
- Rub 75g/3 oz margarine into 175/6 oz plain flour, stir through 15ml/1 tbsp freshly chopped parsley, 45ml/3 tbsp grated Parmesan cheese and seasoning. Sprinkle over the cooked meat and bake as in recipe.
Swiss Potato
- Parboil 500g/1 lb. potatoes for 15 minutes. Cool, then coarsely grate. Mix in 1 beaten egg, 1 medium, grated onion, a pinch of nutmeg, seasoning and 150ml soured cream. Spoon over the cooked meat and bake as in recipe for 45 minutes.