Classic Shepherd’s Pie
Minced Lamb in a rich gravy with carrots, garden peas and notes of fresh mint, topped with mash potato and cheese
Simmer your meat for longer to get a richer sauce and more tender meat. Add egg yolks and extra cheese into your mash for an extra rich and golden finish
Cooking Method
- Heat up a deep sided frying pan with the cooking oil; brown the meat and separate
- Add the onions and carrots and soften
- Mix the water with the Puréety Shepherds Pie seasoning, then add to the pan
- Bring to the boil and simmer for 30 mins or more
- Mix through the defrosted peas, then transfer to an ovenproof cooking dish
- Top with mash and cheese and grill or bake on a high heat until the topping is crispy and a golden colour
Ingredients
- 450g Minced Lamb
- 1 Medium White Onion , Diced
- 1 Mediumg Carrot , Diced
- 100g Garden Peas , Defrosted
- 300ml Water
- 1kg Mash Potato
- 50g Cheese , Grated
- 1tbsp Cooking Oil
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