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Description
A hearty shepherd’s pie with a rich meat filling and a creamy mashed potato topping.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 500g lamb mince
- 2 tbsp tomato puree
- 500ml beef stock
- 1 tsp dried rosemary
- 1 kg potatoes, peeled and cubed
- 100ml milk
- 50g butter
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan. Add the onion, carrots, and celery and cook until softened.
- Add the lamb mince and cook until browned. Drain any excess fat.
- Stir in the tomato puree, beef stock, and rosemary. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Meanwhile, boil the potatoes until tender. Drain and mash with the milk and butter. Season with salt and pepper.
- Spoon the meat mixture into a baking dish. Top with the mashed potato.
- Bake in a preheated oven at 200°C for 20-25 minutes, or until golden brown.
Notes
- For a vegetarian option, replace the lamb mince with lentils or a vegetable mince.
- Add cheese to the mashed potato topping for extra flavor.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg