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No-fuss shepherd's pie (BBC Good Food)

4 servings

servings

1 hour 15 minutes

total time

Ingredients

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

Directions

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.

Nutrition

Serving Size

-

Calories

663

Total Fat

39 g

Saturated Fat

20 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

1.35 mg

Total Carbohydrate

49 g

Dietary Fiber

5 g

Total Sugars

10 g

Protein

33 g

4 servings

servings

1 hour 15 minutes

total time
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