Shepherd’s Pie

Shepherd’s pie is one of the one-pot dishes where you can use leftover meat.

Shepherd's Pie
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 750 g minced lamb
  2. 1 tbsp sunflower oil
  3. 1 large onion, chopped
  4. 2-3 garlic cloves, crushed
  5. 2 small carrots, diced
  6. 2 celery sticks, sliced
  7. 90 ml dry red wine
  8. 2 tbsp plain flour
  9. 250 ml lamb stock
  10. 1 tbsp Worcerstershire sauce
  11. 3 tbsp fresh parsley, chopped
  12. 1 tbsp dried rosemary, finely crushed
For Potato And Leek Mash
  1. 900 g potatoes, such as Mary Piper or King Edward
  2. 2 large leeks, halved lengthways and sliced across
  3. 60 g butter
  4. 200 ml warm milk
  5. salt and pepper to taste
  1. To make the mash, peel and cut the potatoes into small chunks and place in a large saucepan. Cover with water and bring to boil, then simmer for 10-15 minutes.
  2. Add the leeks and cook for further 5 minutes.
  3. Drain well then mash. Place the butter, wait for 2-3 minutes until it has melted then add the milk and season with salt and pepper.
  4. Beat up for 20 seconds with a hand mixer to make the mash creamier.
  5. To make the filling, fry the lamb until it's brown all over. Remove the lamb to a plate with a slotted spoon then pour off the fat from the pan.
  6. Add the oil into the pan and fry the onions, garlic, carrots and celery until soft.
  7. Return the lamb to the pan, add the vine and boil on a medium-high heat for 2-3 minutes.
  8. At this point turn the oven on to 200C.
  9. Mix in the flour, then stir in the remaining ingredients. Check seasonings. Bring to the boil, stirring, then reduce the heat and simmer for 5 minutes.
  10. Spoon the filling into a large baking dish. Top with the potato and leek mash, spreading it evenly. Set the dish on a baking tray and bake for 30 minutes or until the mash top is golden. Remove from the oven and leave to rest for 5 minutes.
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