Hat and Bings
No-fuss shepherd's pie
4 servings
分量15 minutes
調理時間1 hour 15 minutes
総時間材料
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
手順
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.
栄養
サービングサイズ
-
カロリー
657
脂肪総量
39 g
飽和脂肪
20 g
不飽和脂肪
-
トランス脂肪
-
コレステロール
-
ナトリウム
0.88 mg
炭水化物総量
43.06 g
食物繊維
6 g
糖質総量
9 g
タンパク質
32 g
4 servings
分量15 minutes
調理時間1 hour 15 minutes
総時間