Shepherd's Pie

Serves: 4

Ingredients

   1 large – onion (chopped)
   2-3 medium - carrots (chopped)
   500gms - lamb mince
   2 tbsp - tomato purée
   1 large splash - Worcestershire sauce
   500ml – Lamb stock/water
   900gms – potatoes (roughly cut)85gms - butter
   3 tbsp – milk1 tbsp - oil
Method

1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then 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. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to color and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the center. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

Nutrition Per Serving:

663 kcalories, protein 33g, carbohydrate 49g, fat 39 g, saturated fat 20g, fiber 0g, sugar 10g, salt 1.35 g 
Also Read:
The Difference between Shepherd's Pie and Cottage Pie
Image courtesy - GoodFood