Shepherd’s Pie

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About


  • 900 g each good quality minced lamb and beef, mixed and not too fatty
  • vegetable oil for frying
  • 500 g


Season the minced meat. Heat some vegetable oil in a frying pan until it is very hot and cook the meat in small quantities for a few minutes, then drain it in a colander to remove all the fat. In a thick-bottomed pan, heat some more vegetable oil and gently fry the onion, garlic and thyme until they are very soft. Add the meat, dust it with flour and add the tomato purée. Cook for a few minutes