Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 large carrot, diced
- 1 pound lamb, minced
- 1 cube beef stock
- 1 pound chopped tomatoes
- 3 tablespoons tomato puree
- 1 tablespoon corn flour
- 2 pounds potatoes
- 1 stick butter
- Pinch salt and freshly ground black pepper
Directions
Firstly, heat the olive oil in a pan over medium heat, and add the onion, garlic and carrot and cook until soft. Add the lamb and beef cube, then cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and the corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened.
Meanwhile, peel and chop potatoes. Add the potatoes to a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain the potatoes and add them back to the pan. Mash with a potato masher, stir in the butter and season with salt and pepper, to taste.
Heat broiler to low.
Put the filling into a deep baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp.
Yield 5 servings
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By 1dishy
Boonton, NJ
on October 25, 2012
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Well, I confess: mine wasn't a true Shepherd's Pie since I used ground beef, but I was looking for a different way to use the ground beef my husband bought--not a big fan of ground beef. So I tried Chef Robert's recipe. And I did make a couple of tweeks: I thought the meat/tomato mixture needed a little more flavor, so I added a bay leaf, salt, freshly ground pepper and a splash of dry red wine--that I let cook down. The result was fantastic!! I even loved it! Please don't be offended Chef Robert: I never follow a recipe exactly! Love you Chef Robert!!
By duane_paulson_1...
Riverside, 43
on March 03, 2011
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My son, who attends the Culinary Institute in Riverside, got to bring home a couple of pounds of roast lamb shoulder. Tried it in this recipe. Delicious! Everyone in the family loves it, even the ones who "don't like lamb."
By nixhaley_11622876
Mount Airy, MD
on September 07, 2009
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This is the easiest way to make shepperds pie but also the best tasting!!! I make it all the time and my family loves it! Thanks Robert Irvine!!!!
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