Shepherd’s Pie

Name: Shepherd’s Pie
Yield: For 6
Ingredients: 2 carrots; 2 tomatoes; stock, water, parsley, bayleaf, thyme; stock, water, parsley, bayleaf, thyme; 1½ lbs minced beef, or lamb (fresh or left-over); 1½ lbs minced beef, or lamb (fresh or left-over); 1 clove garlic; 1 large onion; salt and pepper; olive oil, or dripping; dessertspoon flour, ½ oz butter, for thickening; dessertspoon flour, ½ oz butter, for thickening; 1½ lbs potatoes; ¼ pint milk, 1½ ozs butter; ¼ pint milk, 1½ ozs butter; salt and pepper; stock, water, parsley, bayleaf, thyme; stock, water, parsley, bayleaf, thyme; stock, water, parsley, bayleaf, thyme; tablespoon tomato purée

Preparation info

For
6

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1½ lbs minced beef, or lamb (fresh or left-over)
1 large onion
1 clove

Main course

Method

Put three or four tablespoons olive oil or dripping in a wide shallow pan and heat gently. Chop the onion and garlic finely and add them to the fat. While they are frying, peel the tomatoes and chop them finely. When the onions start to brown, add the tomatoes and cook fast, stirring, until all the water has evaporated and the sauce starts to brown. Now add the meat and carrots, grated on the c