Frills’ shepherd’s pie recipe
- 1kg lean lamb mince
- 1 large brown onion, diced
- 1 large carrot, diced
- 1/4 cup peas
- 1 large or 2 small stalks celery, diced or finely sliced
- 2 tbsp tomato paste
- 1 litre beef stock
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 tbsp wholemeal or plain flour
- Salt and pepper to taste
- 1½kg Desiree potatoes
- 1½ cups milk
- 2 tbsp butter or margarine
In a large frying pan, add a little oil to the pan, and then brown the lamb mince.
Add the onion, carrots and peas. Cook until onion becomes transparent.
Add half the stock, the Worcestershire sauce, tomato paste, salt and pepper and bay leaves. Leave to simmer for about five minutes, then add the flour to the remaining stock, and gradually add as the liquids is absorbed and the sauce thickens.
The end result will be a rich gravy after about 25 minutes simmering with occasional stirring.
Whilst it is simmering, peel the potatoes and boil or steam them. Drain and mash with milk and butter. Add milk gradually to ensure the consistency is stiff but creamy.
Preheat oven to 200°C.
In a large baking or pie dish, pour in the cooked lamb and then using a large spoon, cover the meat with the potato. Run a fork over the top to make it 'crinkly'. This will make beautiful crunchy bits in the oven.
Bake in oven for 30-40 minutes until the top is nice and browned.
- This is the ultimate comfort food – just perfect for when spirits are low.
- If you, or other family members, aren’t big fans of peas, you could substitute green beans.
- If you wanted to be super-organised, you could make two of these and freeze one for another night. They freeze really well and you’ll be so happy you made the effort later!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.