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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