My family's favourite shepherd's pie
2 hours 20 min
Shepherd's pie that has a bit more gravy than normal. Just halve the ingredients for a smaller pie.
10 people made this
Ingredients
Serves: 8
- 1kg minced lamb
- 2kg red potatoes, peeled and sliced 1cm thick
- 1 tablespoon oil
- 1 large onion, chopped
- 1 beef stock cube
- 2 tablespoons tomato puree
- 300ml gravy, prepared with gravy granules
- 1 tin carrots, drained
- 100g frozen peas (optional)
- 2 tablespoons butter
- 1 slosh milk (enough to make the mash smooth and creamy)
- salt and white pepper
Method
Prep:50min ›
Cook:1hr ›
Extra time:30min cooling ›
Ready in:2hr20min
- Add potatoes to a pan and cover with cold water. Put on to boil, and gently boil till cooked.
- Add oil to a pan over medium heat. Add onion and cook gently for 5 minutes.
- Crumble lamb mince into the onions and cook till browned, draining off any excess fat.
- Crumble in stock cube and add tomato puree till mixed all in.
- Boil kettle for gravy. Add gravy granules to the required amount of water and stir till smooth. Pour gravy over mince.
- Add the frozen peas and carrots to the mix and simmer for 2 to 3 minutes. Then pour into the dish you are going to use and let it sit for about 30 minutes till slightly cool.
- Drain and mash the potatoes in your preferred way (I always mash the potatoes to get the lumps out first before adding the butter then milk, as I find I get a smoother mash).
- Add mash to the corners and edges of the dish first before filling in the middle.
- Bake in a preheated 200 C / Gas 6 oven for 1 hour, or till top is golden brown.
Topping
I normally rough the potato with a fork and sprinkle grated cheese on top for a cheesy crust.
