Shepherd’s Pie


2 small onions
700g lamb mince
2 carrots
1 tbsp plain flour
12 fl oz (350ml) beef stock
or 8 stock, 4 red wine
4 large potatoes
cheese (optional)


Preheat oven to 180 degrees.
Heat oil in wok and add finely chopped onions.
Fry until softened then raise heat and add meat.
Brown meat all over then add finely chopped carrots.
Stir in flour and add stock.
Stir well and heat until thickened and simmering.
Put in casserole dish, cover and cook in oven for 40 – 60 minutes.
While meat is cooking, boil potatoes for 30 mins.
Mash until smooth then add butter and milk.
Spoon meat into pyrex dish and cover with mash.
Cover with grated cheese.
Cook on top shelf at 200 degrees for 20 mins, until golden brown.

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