Shepherds Pie
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 clove
Garlic (crushed)1 large
Carrot (diced)450 g
Lamb (minced)450 g
Tomatoes (chopped)3 tbsps
Tomato Puree1 tbsp
Corn Flour910 g
Potatoes1 pinch
SaltDirections:
1
Firstly, heat the olive oil in a pan over medium heat, and add the onion, garlic and carrot and cook until soft
2
Add the lamb and beef cube, then cook until the meat is brown and has a crumbly texture
3
Stir in the tomatoes, tomato puree, and the corn flour
4
Simmer, stirring occasionally, for about 15 minutes, or until thickened
5
Meanwhile, peel and chop potatoes
6
Add the potatoes to a large pot and cover with water
7
Bring to a boil over medium heat, and cook until soft
8
Drain the potatoes and add them back to the pan
9
Mash with a potato masher, stir in the butter and season with salt and pepper, to taste
10
Heat broiler to low
11
Put the filling into a deep baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp