Shepherd's pie

Name: Shepherd's pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Ground lamb; 10 ml Rapeseed oil; 1 pc Onion; 300 g Carrot; 1 pc Apium graveolens; 200 g Button mushroom; 2 clove Garlic; 10 g Flour; 2 tbsp Tomato paste; 1 tbsp Worcestershire sauce; 2 sprig Thyme; 300 ml Beef stock; 200 g Green peas; 700 g Potato; 100 ml Semi-skimmed milk; 15 g Butter; 0.3 tsp Salt; 1 pinch Black pepper ground

The British family favourite with more vegetables in it: lamb mince cooked with carrot, celery, mushrooms and peas under a fluffy mash topping.

75 min

in total

people

560

calories per serving

In one serving

28 g
Protein: 48 g
Carbs: 26 g
Fat

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Ingredients

400 g
Ground lamb
10 ml
Rapeseed oil
1 pc
Onion
300 g
Carrot
1 pc
Apium graveolens
200 g
Button mushroom
2 clove
Garlic
10 g
Flour
2 tbsp
Tomato paste
1 tbsp
Worcestershire sauce
2 sprig
Thyme
300 ml
Beef stock
200 g
Green peas
700 g
Potato
100 ml
Semi-skimmed milk
15 g
Butter
0.3 tsp
Salt
1 pinch
Black pepper ground

Allergens

celeryglutenfishmilk

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Boil the peeled potatoes for 20 minutes, then mash with the warm milk and butter.
Brown the lamb in the oil, then add the chopped onion, carrot, celery, mushrooms and garlic and cook for 8 minutes.
Stir in the flour, tomato paste, Worcestershire sauce and thyme, pour in the stock and simmer for 15 minutes; add the peas at the end.
Spoon into a dish, top with the mash, rough it up with a fork and bake at 200 °C for 25 minutes until golden.