Shepherd’s pie

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Shepherd’s pie

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When it’s cold outside and everybody is hungry there’s nothing better than a warming shepherd’s pie to feed the family.

Ingredients

  • 1 tbsp olive oil
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 3 sprigs of thyme (or 1tsp of dried thyme)
  • 500g minced lamb
  • 650ml chicken stock
  • 2 tbsp tomato puree
  • 2 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 35g frozen petit pois peas
  • 500g potatoes
  • Knob butter
  • 100ml milk
  • 1 egg yolk

Instructions

  1. Sweat the onion and carrot in olive oil until onion is soft. Add the thyme and minced lamb. Fry until meat is cooked and browned.
  2. Add stock along with tomato puree, ketchup and Worcestershire sauce. Simmer for 25 minutes until the liquid has reduced. Add peas to the mix and transfer to an oven-proof dish.
  3. Preheat the oven to 180°C/350°F/gas mark 4.
  4. Peel and cut the potatoes into small chunk and cook until soft. Once cooked, drain the water. Add butter and milk and mash until smooth. Then add the egg yolk and whisk through the potato using a fork. Season with salt and pepper and spoon the potato on top of the meat mixture and pop into the oven for approx 20 minutes until the potato is crisp on top.
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