About this recipe:This is my "anything goes" recipe, which means you can use whatever you have handy in the cupboard or fridge!
4-5 large potatoes
500g minced lamb
1 onion, finely chopped
12 mushrooms, sliced
2 carrots, peeled and sliced
1 OXO Cube
1 tablespoon Worcestershire sauce
1 (400g) tin baked beans
1 (400g) tin chopped tomatoes
3 tablespoons of Bisto
1 tablespoon butter
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Method Prep:25min › Cook:30min › Ready in:55min
Peel and chop the potatoes, and place into a pan to boil with a pinch of salt.
Brown the mince off in a pan, then add the mushrooms, carrots and finely chopped onion. Finally add the Worcestershire sauce and the OXO cube. When this is cooked through, put the browned mince in the bottom of a large casserole dish, and add the beans and tomatoes.
Don't worry if it looks sloppy, it won't soon!
Place in a preheated oven to about gas mark 6, and leave to warm through whilst the potatoes finsih cooking.
Once your potatoes are finished, drain and mash them, adding the butter and milk to make a creamy potato mix.
Remove the casserole dish from the oven, and sprinkle the lamb mixture with the gravy garnules, stiring until the mixture becomes thick, this is really important or the mash will sink!
Spoon the creamy mashed potato over the top of the meat mixture and gently spread it out, rake it over with a fork and place back in the oven for 5 -10 minutes, or until golden and crispy. It is now ready to serve!
This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.
finly slice garlic and layer it accross the dish before adding the spudz then sit whole cloves on top, drizle an oil of your choice and bake in oven. shep pie for the grownups - 11 Aug 2009