Shepherd's Pie
The deep flavours in this Shepherd’s Pie recipe comes from the slow cooking of the lamb mince with the Knorr Lamb Stock, garlic, herbs and tomato sauce. A stunning dish that’s made better topped with moist creamy mash. The perfect winter dinner.
- Recipe serves4
- Preparation Time30 min
- Cooking Time75 min
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 stick celery, chopped
- 500g lean minced lamb
- 10g plain flour
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 Knorr Beef Stock Pot dissolved in 400ml boiling water
- 1 tbsp rosemary, finely chopped
- 700g potatoes, peeled and cut into quarters
- 2 tbsp semi-skimmed milk
- 20g Flora Buttery
- Pinch of nutmeg
Method
- Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
- Heat the oil in a saucepan. Add the onion, garlic and celery and fry for 2-3 minutes until lightly coloured.
- Add the lamb and brown for 5 minutes breaking it up with a wooden spoon.
- Stir in the flour, tomato puree and the Worcestershire sauce and mix thoroughly. Then add the Knorr Beef Stock and rosemary.
- Bring to the boil, cover and reduce the heat and simmer for 20 minutes.
- Meanwhile place the potatoes into cold water and bring to the boil. Reduce the heat and cook for 15-20 minutes until the potatoes are tender. Drain and return the potatoes to the pan. Add the milk, Flora Buttery and the nutmeg and mash together thoroughly.
- Pour the lamb mixture into an oven proof baking dish, top evenly with the mashed potato and bake in the oven for 30 minutes until golden and bubbling.
- Tips: For some great extra flavour try adding 1 tablespoon chopped thyme and one bay leaf in with the rosemary and mix in one finely chopped anchovy with the mince just before placing in the oven. For some extra sweetness try adding 1 finely chopped carrot in with the onions and celery.
