No-fuss shepherd's pie

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour 15 minutes

Zutaten

1 tbsp sunflower oil

1 large onion chopped

2-3 medium carrots chopped

500g pack lamb mince

2 tbsp tomato purée

large splash Worcestershire sauce

500ml beef stock

900g potatoes cut into chunks

85g butter

3 tbsp milk

Anweisungen

Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

Leave to stand for 5 mins before serving.

Nährwertangaben

• Kalorien: 657
• Gesamtfett: 39 g
• Gesättigtes Fett: 20 g
• Natrium: 0.88 mg
• Gesamtkohlenhydrate: 43.06 g
• Ballaststoffe: 6 g
• Zucker insgesamt: 9 g
• Eiweiß: 32 g