Gourmet Shepherd’s Pie
Diced lamb in a rich gravy with carrots, garden peas and notes of fresh mint; topped with mash potato and cheese
Serve with minted peas. Put egg yolks and some cheese in your mash for extra rich flavour and golden brown finish
Cooking Method
- Heat some oil in a deep sided pan and brown the meat
- Add the onions, carrots and celery and soften
- Stir through the tomato puree and Worcestershire sauce and cook for a couple of minutes
- Add the wine and water - mix well and bring to the boil
- Transfer to oven proof casserole dish and then cook in the oven @170c gas 3 150 fan oven for 2.5-3 hours or until the lamb is tender
- Mix the mash potato with the cheese and parsley. Top the pie with the mash and grill or bake on a high heat until golden brown and crispy
Ingredients
- 450g Diced Lamb
- 150g White Onion , Diced
- 125g Carrot , Diced
- 80g Celery , Diced
- 1tbsp Worcestershire Sauce
- 1tbsp Tomato Puree
- 50g Grated Cheese
- 200ml Red Wine
- 100g Garden Peas
- 1tbsp Cooking oil
- 1kg Mash Potato
- 150ml Water
- 10g Parsley
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