Shepherd’s pie
A British bake of minced lamb and vegetables topped with mashed potato.
Active time45 min
Cooking45 min
Total1 h 30 minResting : 5 min
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Ingredients
- 200 g carrot
- 150 g onions
- 900 g potatoes
- 40 g butter
- 150 ml milk
- 500 g minced lamb
- 30 g tomato purée
- 300 ml water
- 20 g wheat flour
- 20 ml sunflower oil
- 150 g frozen peas
Preparation
While the potatoes cook, warm the milk gently in a small saucepan. Peel the potatoes, cut into pieces and cook in water for 20 to 25 minutes. Drain and mash with warm milk and butter.
900 g potatoes40 g butter150 ml milk- knife
- colander
- saucepan
- potato masher
While the potatoes cook, peel and chop the onion and carrot.
200 g carrot150 g onions- knife
Fry the onion and carrot in the oil for 5 minutes, add the lamb and cook for 5 minutes. Add the flour, tomato purée and water, simmer for 15 minutes, then add the peas.
500 g minced lamb30 g tomato purée300 ml water20 g wheat flour20 ml sunflower oil150 g frozen peas- sauté pan
Preheat the oven to 200 degrees Celsius. Spread the meat and sauce in a dish, cover with mash and bake for 20 minutes until browned. Check with a food thermometer that the centre reaches at least 71 °C. Leave to rest for 5 minutes.
- oven
- gratin dish
- food thermometer
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration