Shepherds Pie
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 955
- Total Fat
- 84
- Saturated Fat
- 44
- Carbohydrates
- 41
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 118
- Sodium
- 95
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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 flameproof baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp.