For this week’s Pieday Friday, I thought I’d share a simple, traditional shepherds pie recipe with you – perfect for a Friday evening meal or a Sunday lunch. This quantity serves 4, so me & hubby enjoyed it one night this week and froze the second half to pop in the oven one evening next week.
Ingedients: 500g lamb mince, 1 large chopped onion , 2-3 diced carrots, 1/2 swede diced, handful of peas, 2 tbsp tomato purée, large splash Worcestershire sauce, 500ml beef stock. For the mash topping: 900g peeled potatoes , 85g butter, 3 tbsp milk
Method: Heat the oven to 180C/fan 160C. Boil potatoes for 15 mintues until tender. Meanwhile, add a little oil or Fry-Light in a medium saucepan and soften the onion, carrots and swede for a few mins. When soft, add the mince lamb and brown, tipping off any excess fat (I used extra lean steak mince, so there was hardly any fat). Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the beef stock, then simmer for 20 mins before throwing in a handful of frozen peas. Drain and mash the potatoes with the butter and milk. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.
The pie can be frozen for up to a month and to cook from frozen, bake at 160C/fan 140C/gas 3 for 1 hour until piping hot in the centre. I hope you enjoy this recipe and please let me know if you give it a go 🙂