Main
Shepherd's pie
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
- Potato — to buy800 g
- Onion — to buy1
- Carrot — to buy2
- Ground lamb — to buy500 g
- Tomato paste — to buy2 c. à s.
- Sauce Worcestershire — to buy2 c. à c.
- Stock — to buy20 cl
- Petits pois — to buy100 g
- Butter — to buy50 g
- Milk — to buy10 cl
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
Peel and chop the potatoes into chunks, boil in salted water for 15-18 minutes until a knife slides in easily.
Meanwhile, sauté the chopped onion and carrot in a casserole with a little butter for 5 minutes over medium heat, until soft.
Add the minced lamb and brown for 6-7 minutes over high heat, breaking it up with a spatula, until no longer pink.
Add the tomato purée, a splash of Worcestershire sauce and the stock, mix well, then simmer gently for 20 minutes covered, until the sauce has reduced and coats the meat.
Stir in the peas at the end of cooking and adjust the seasoning with salt and pepper.
Drain the potatoes and mash with the remaining butter and milk until smooth.
Spoon the meat into a baking dish, top evenly with the mash, smoothing with a fork to create ridges that will brown nicely.
Bake for 20-25 minutes at 200°C, until the top is golden and slightly crisp, then serve piping hot.