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Shepherd’S Pie

Delicious meat and vegetables in a pie

Prep
Cook
Serves 1person
Ingredients
1
tbsp olive oil
1
brown onion, halved, finely chopped
1
carrot, peeled, finely chopped
2
celery sticks, trimmed, finely chopped
500
gr lamb mince
2
tbsp plain flour
500
ml (2 cup) beef stock
1
dried bay leaf
1
tbsp Worcestershire sauce
1
tbsp tomato paste
salt & freshly ground black pepper
4
(about 200g each) desiree potatoes, peeled, chopped
40
gr butter
125
ml (1/2 cup) milk
melted butter, to brush
Directions
1.
. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
2.
Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, and Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Season with salt and pepper.
3.
Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined.
4.
Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

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