Prepare time: 15min
Guaranteed plate clearer, perfect for a chilly evening.
- 1 tbsp. sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- 500g pack lamb mince
- 2 tbsp. tomato purée
- Large splash soy sauce or Worcester sauce
- 500ml beef or veg stock
- Couple of handfuls of potatoes, peeled and cut into chunks
- Knob of butter
- Grated cheese to sprinkle on top
1Gently fry the onions and carrots in the oil until soft.
2Add mince and fry until browned all over.
3Drain off excess fat.
4Add tomato puree and soy or Worcester sauce and fry for a minute.
5Add stock and stir well.
6Simmer gently for 30-40 minutes.
In the meantime
1Heat the oven to 180C/ fan 160C/ gas mark 4.
2Boil the potatoes for 10-15 minutes until soft.
3Drain, add the butter and mash.
4Put the mince mixture in an ovenproof dish, top with the mash and sprinkle with the cheese.
5Bake for 20-25 minutes until the cheese is melted and the top is browned. You should be able to see lovely bubbly mince popping up round the edges.
6Leave to stand for 5 mins before serving.
You can chill the shepherds pie and freeze it before it goes in the oven
To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.
These amounts serve 2 adults and 4 children. You can save leftovers for the next day.
If you cook double the mince mixture, you can use it for other recipes.
By Helen Hamston