What’s better on a cold winter’s night than shepherd’s pie? This traditional shepherd’s pie recipe is perfect for a midweek dinner.
Remember shepherd’s pie is made with lamb mince but cottage pie is made with beef mince – just use whatever mince you have!
1 large onion, chopped
2-3 carrots, chopped
500g lamb mince
2 Tbsp tomato purée
Splash of Worcestershire sauce
500ml beef stock
2 large potatoes, cut into chunks
2 Tbsp butter
3 Tbsp hot milk
1. Heat a little olive oil over medium heat in a large saucepan. Sauté the onion and carrots for a few minutes. Add the lamb mince, break it up with a wooden spoon and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for 2 minutes. Add the stock, bring to a simmer, then turn down the heat, cover and cook for 30 minutes. Take the lid off for the last 10 minutes to cook away excess liquid. Season with salt and pepper.
2. Meanwhile, heat the oven to 180C and make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. 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. Leave to stand for 5 minutes before serving.