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Shepherds pie |
|
| Cook the potatoes | |
500g potatoes |
Boil in salted water until tender |
3 tbsp butter |
Drain, then mash with the butter |
| Pre-cook the filling | |
2 tbsp olive oil |
Heat the oil |
1 onion, chopped |
Stir fry until soft, about 5 mins |
500g minced lamb, or quorn |
Stir fry until browned, about 10 minutes |
2 carrots, sliced 1 celery stick, chopped fine 1 tbsp worcester sauce 500 ml vegetable stock Salt and pepper |
Stir to mix, then reduce the heat and simmer with the lid on for about 20 minutes, taste and season |
250g mushrooms, sliced |
Add the mushrooms and continue simmering for another 5 minutes |
2 tsp cornflower, mixed with a little water |
Stir in to thicken |
| Assemble the pie and bake in the oven | |
Above cooked filling Above mashed potato |
Pour the filling into a large oven proof tin or dish and spoon the mash over the top. Bake in the oven at 190° C for about 20 minutes or until the topping is golden brown |