Freezable family recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, carrot, lamb mince, tomato puree, worcestershire sauce, beef stock, potato, butter and milk.
No-fuss shepherd's pie
Course: Freezable family
Servings
4
servings
Prep time
15 mins
Ingredients
- Onion: 1 large onion, chopped
- Milk: 3 tbsp milk
- Carrot: 2-3 medium carrots, chopped
- Butter: 85g butter
- Tomato Puree: 2 tbsp tomato puree
- Sunflower Oil: 1 tbsp sunflower oil
- Potato: 900g potato, cut into chunks
- Worcestershire Sauce: large splash Worcestershire sauce
- Beef Stock: 500ml beef stock
- Lamb Mince: 500g pack lamb mince
Directions
- Heat 1 tbsp sunflower oil in a mediumsaucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato puree and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender.Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into anovenproof dish, top with the mash and ruffle with a fork.The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.(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.)
- Leave to stand for 5 mins before serving.
