Shepherd’s Pie

Name: Shepherd’s Pie
Cuisine: British
Ingredients: 1 small onion, peeled and finely chopped; 1 small carrot, finely diced; 1 clove of garlic, peeled and crushed; Leaves from a few sprigs of thyme, chopped; Leaves from a sprig of rosemary, chopped; 1 tablespoon vegetable oil; 400 g finely minced lean lamb; 15 g plain flour; 1 tablespoon tomato purée; A dash of Worcestershire sauce; 400 ml chicken stock; 600 g potatoes, peeled and cut into chunks; A knob of butter

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

Shepherd’s pie is an ideal dish to feed to small children - soft in texture and rich in protein, carbohydrate, vitamins and minerals. Serve with Bashed Neeps.

Ingredients

1 small onion, peeled and finely chopped
1 small carrot, finely diced
1 clove of garlic

Europe
United Kingdom
Pie

Method

Gently cook the onion, carrot, garlic, thyme and rosemary in the vegetable oil until soft. Add the minced lamb and cook on a high heat, stirring constantly, until it begins to colour. Add the flour, tomato purée and Worcestershire sauce, stir well, then gradually add the chicken stock. Bring to the boil, cover and simmer for about 45-50 minutes. If the mixture is looking a little dry, add some