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Wednesday, October 14, 2009

Shepards Pie


* 1 large carrot, finely chopped
* 1 large stick celery, finely chopped
* 1 onion, roughly chopped
* 700g lamb mince
* 2 tablespoons tomato paste
* 2 cups (500ml) beef stock
* 2 teaspoons Worcestershire sauce
* 3 potatoes, peeled and roughly chopped
* 25g unsalted butter, chopped
* 2 teaspoons cornflour
* 2 tablespoons water
* 1/4 cup chopped flat-leaf parsley
* salt and pepper (i didn't use this)


1. Heat a large, deep non-stick frying pan over medium heat and spray with oil spray. Add carrot, celery and onion and cook for 2-3 minutes or until just softened. Add mince and continue to cook for 5 minutes or until browned.

2. Add the tomato paste, beef stock and Worcestershire sauce. Bring to the boil then reduce heat and simmer for 12-15 minutes or until most of the liquid has evaporated.

3. Meanwhile, steam or boil the potato until tender. Use a potato masher to mash until smooth. Add the butter, salt and pepper and stir until well combined. Set aside and cover to keep warm.

4. Combine the cornflour and water, stirring until smooth. Add to the mince mixture and simmer until the sauce has thickened slightly. Stir in the parsley, salt and pepper.

5. Heat an oven grill on high. Transfer lamb mixture to a baking dish. Spread the mash over the lamb mixture. Place under the grill for 4-5 minutes or until golden. Stand for 2-3 minutes then serve.

i left it under the grill for about 5 minutes... and part of it got burnt T.T


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