Shepherd's pie

Name: Shepherd's pie
Cook time: 92 min
Total time: 92 min
Yield: 6
Cuisine: Británica
Ingredients: 1 tablespoon Wheat flour; 120 ml Milk; 60 g Butter; 1 u Onion; 2 u Carrot; 1 u Celery; 1.2 kg Potato; Salt; Black pepper; 1 tablespoon Vegetable Oil; 700 g Lamb Mince; 2 tablespoons Tomato Puree; 3 sprigs Thyme; 400 ml Beef Stock; 2 tablespoons Worcestershire Sauce; 100 g Peas

Pastel de carne inglés

Medium

Contains allergens

Cereales con glutenLecheApio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 92 min
Servings: 6

Summary

The British shepherd's pie: minced lamb stewed with vegetables and Worcestershire sauce, topped with creamy mashed potato and baked until the peaks turn golden.

Ingredients

6 servings

Add to Bring!

1 tablespoon Wheat flour
120 ml Milk (warm)
60 g Butter
1 u Onion (chopped)
2 u Carrot (finely diced)
1 u Celery (stick, finely diced)
1.2 kg Potato (floury)
Salt (to taste)
Black pepper (to taste)
1 tablespoon Vegetable Oil
700 g Lamb Mince (or beef)
2 tablespoons Tomato Puree (concentrated)
3 sprigs Thyme
400 ml Beef Stock
2 tablespoons Worcestershire Sauce
100 g Peas (frozen) (optional)

Instructions

Brown the mince in a casserole with the oil over high heat, breaking it up. Add the onion, carrot and celery and cook until soft.
12 min
Stir in the tomato paste and flour for a minute. Add the Worcestershire sauce, stock and thyme, season and simmer until the sauce thickens. Add the peas at the end.
25 min
Meanwhile, boil the peeled potatoes in salted water until tender, drain and mash them with the butter and milk until smooth. Season.
25 min
Preheat the oven to 200 °C. Tip the filling into a dish, remove the thyme and spread the mash over it. Run a fork over it to make ridges.
5 min
Bake until bubbling at the edges and golden on top. Rest for 10 minutes before serving.
25 min

Notes

Made with lamb it is a shepherd's pie; made with beef, a cottage pie. Rough up the mash with a fork before baking: the ridges are what turn golden. You can assemble it ahead and keep it in the fridge for up to two days before baking.