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Monday, December 27

English shepherd's pie

Onion, diced
Olive oil
1 tablespoon
Lamb, minced
1 pound
Garlic, crushed
1 clove
Carrot, large, diced
Beef stock cube
Tomatoes, chopped
1 pound
Corn flour
1 tablespoon
Tomato puree
3 tablespoons

Pepper, freshly ground
Potatoes, peeled, chopped
2 pounds
8 tablespoons
  1. In a saucepan, heat oil; add onion, garlic, and carrot, and then cook until soft.
  2. Add lamb and stock cube, and then cook until brown and crumbly in texture.
  3. Stir in tomatoes and tomato puree; add corn flour.
  4. Simmer, stirring occasionally, for about 15 minutes, or until it thickens.
  5. In a large pot, add potatoes, cover with water and add a pinch of salt, and boil until soft.
  6. Drain, and mash with butter, salt, and pepper.
  7. Spoon lamb mixture into a casserole dish, top with potatoes, and place under a warmed broiler until the top is browned and crispy looking.
With every bite, I was thinking: It needs peas.

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