Tasty Thursday # 6 – Recipe for shepherds pie

Shepherd’s pie
500g potatoes
3 tbsp milk
1 onion
250g minced
lamb or quorn mince
2 beef
stock cubes or vegetable stock cubes
250ml water
Salt and
Pinch of
mixed herbs
cooking oil
Tomato to
saucepan, medium saucepan, chopping board, sharp knife, measuring jug, potato
masher, wooden spoon, peeler, tbsp, colander, mixing bowl, kettle
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
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
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
with sliced tomato

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