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Simple Shepherds Pie

Simple Shepherds Pie

Prep Time: 20 mins Cooking Time: 1 hours

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2-3 medium carrots, diced into very small chunks
  • 1 sweet potato, peeled and diced
  • 1 parsnip, peeled and diced
  • 8 mushrooms, sliced
  • 500g minced lamb
  • 500ml low-salt beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato purée
  • 900g potato, cut into chunks
  • 85g unsalted butter
  • 3 tablespoons full-fat milk (any will work — cow’s, soya, oat, coconut, breast or formula)
  • 2 cups (250g) grated mild cheese

Instructions

1

In a large frying pan, heat the oil over a medium heat and then fry the onion, carrots, sweet potato and parsnip for 5 minutes until soft

2

After 5 minutes, add the mushrooms to the pan and crumble in the mince — cook until browned

3

Once the mince has browned, pour in the stock, Worcestershire sauce and tomato purée - simmer for 30 minutes

4

Preheat the oven to 180°C and put the potatoes on to boil until tender (approximately 10-15 minutes) ready to make the mash. Once the potatoes are tender, drain and then mash with the butter and milk

5

Transfer the mince to an ovenproof dish and top with the mashed potato and a generous grating of mild cheese

6

Bake in the oven for 30 minutes, or until golden brown

7

Serve once cooled.

Hearty and wholesome is how I would describe this shepherd’s pie. Annabelle adores anything with mince, so this meal is a sure-fire winner! The cheese in this recipe is optional, but I personally find it makes it irresistible!

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