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Make (or buy!) - Shepherd’s Pie

Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 500g lamb mince
  • 2 tbsp tomato purée
  • Large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes, cut into chunks
  • 85g butter
  • 3 tbsp milk

Method

  1. Heat the oil in a medium saucepan, add the onions and carrots and let them soften for a few minutes. Then, when soft, turn up the heat and add the lamb, browning it, and tipping off any excess fat.
  2. Add the tomato purée and Worcestershire sauce, frying it all together for a few minutes.
  3. Pour over the stock, bringing it all to a simmer, and then cook and cover it for 40 minutes, uncovering halfway through.
  4. While this part of the pie is cooking, you can prepare the mash. Preheat the oven to 180°C/gas 4. Cut your potatoes into quarters, then boil them in salted water for 10 - 15 minutes until tender. Drain them, and then mash, contributing the butter and the milk.
  5. Put the mince mix in an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20 - 25 minutes until the top is starting to colour and the mince is bubbling through the edges. Leave to stand for 5 minutes before serving.


Sounds good to you, but not really feeling the effort tonight? That’s okay - you can always pop down to Nisa and get one of our Heritage Shepherd’s Pies. Simply heat and serve. 

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