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Shepherd's Pie

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Harry Heal

@thehealchef

Icons/time 55 minutes
Icons/battery full Easy
Icons/currency dollar Medium
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Ingredients (15)

Serves 4

500g lamb mince

4-5 large potatoes

1 onion

3 cloves garlic

2 carrots

1tbsp tomato paste

100ml red wine

400ml beef stock

25g parmesan cheese

3tbsp milk

1tbsp butter

1 handful rosemary

2 1/2tsp salt

1 1/2tsp pepper

2tbsp olive oil

Method

Step 1

Begin by dicing the onion, slicing the garlic, grating the carrots and finely chopping the rosemary


Step 2

Get a pan on to heat and add olive oil and the lamb mince. Break the mince up, season with 1/2tsp salt and pepper and then add the onion and garlic


Step 3

Sweat down and add the rosemary and carrots, cook out for a couple of minutes and the add tomato paste and red wine. Let it reduce before pouring in beef stock and allowing it to simmer


Step 4

Peel and slice the potatoes before getting them on to boil with 1tsp of salt. Once they’re cooked through, add butter, milk and 1tsp of both salt and pepper and mash until smooth


Step 5

Add the mince to an oven dish and top with the mashed potatoes, smooth out with a fork and grate over parmesan before putting in the oven for 25 minutes and serving with your choice of side

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