Thursday, 23 May 2013

Tasty Thursday # 6 - Recipe for shepherds pie

Shepherd’s pie

500g potatoes
25g margarine
3 tbsp milk
1 onion
250g minced lamb or quorn mince
2 beef stock cubes or vegetable stock cubes
250ml water
Salt and pepper
Pinch of mixed herbs
2tbsp cooking oil
Tomato to garnish

Large saucepan, medium saucepan, chopping board, sharp knife, measuring jug, potato masher, wooden spoon, peeler, tbsp, colander, mixing bowl, kettle

Preheat oven to 220oc or gas mark 7
Peel and chop onion
Peel and chop potatoes into even sized piece
Put potatoes in large pan, cover with water, add a pinch of salt, bring to the boil, lower heat and cook for 20mins until soft
Drain potatoes in colander and put into mixing bowl, add salt and pepper, margarine and milk and mash until potatoes are soft and creamy and free from lumps
Whilst potatoes are cooking, put cooking oil into a medium pan, add onion, put on heat and cook for 2-3 mins until onion is soft
Add minced lamb and cook on a medium heat until brown for 5 mins, stir with wooden spoon
Boil kettle
Crumble stock cubes into measuring jug and add 250ml hot water and mix
Add stock to minced lamb, add mixed herbs and cook on medium heat for 20-25mins
When minced lamb is cooked pour into bottom of ovenproof dish
Spoon mashed potatoes over minced lamb, make sure there are no gaps and it is evenly covered. Make pattern with fork
Put in the oven and bake for 20-25 mins
Garnish with sliced tomato

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