Shepherd’s Pie.

Shepherd’s Pie. I‘m getting all the hearty family winter favourites out as in a couple of weeks Spring will be here and we’ll be dusting off the barbecues 😀 I’m forever the optimist! The recipe for this British family classic pie is fail proof. It’s worth cooking extra meat sauce and mash for individual kids meals. I store them in ramekins or pyrex containers so they can be transferred straight to the oven once defrosted. For my veggie shepherds pie recipe, see today’s stories. INGREDIENTS - 8 portions ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1.2kg lamb mince 3 onions chopped 4 garlic cloves crushed 2 tbsp Worcestershire Sauce 60g tomato puree 150ml white wine 500ml chicken stock 3 carrots grated 700g potatoes peeled & halved 50g butter 300-400ml milk Seasoning ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Brown the mince in a hot casserole with a lug of oil. Don’t be tempted to continually stir or the mince won’t catch & get the tasty crispy edges. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the onions & garlic, stir and colour for a few more minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the wine. Let it bubble then add the Worcestershire Sauce & seasoning. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the tomato puree, then the stock & grated carrot. Simmer for an hour on top or put it in a slow oven for as long as poss. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the peeled potatoes to salted boiling water & simmer for 20 mins. Drain & mash or put through a ricer adding the butter & milk plus seasoning. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Spoon the mince into an ovenproof dish & spoon over the mash. Rough up with a fork. Put in a 200 degree oven for 30 mins or until the top is golden.

Good

% Daily Values based on a 2,000 calorie diet