Shep­herd’s pie

SERVES 4-6 PREPA­RA­TION: 15 MIN COOK­ING: 2 HRS 30 MIN

Drum Food - - CONTENTS -

30ml (2T) oil

2 onions, finely chopped

1,6kg bone­less lamb shoul­der 2 car­rots, finely chopped

45ml (3T) flour

60ml (¼c) Worces­ter­shire sauce 500ml (2c) boil­ing wa­ter

4-5 pota­toes cold salted wa­ter

180ml (¾c) warm milk

40g but­ter, cubed

Pre­heat the oven to 150°C.

1 Heat the oil in a casse­role pot and fry the onions un­til translu­cent and slightly golden. Add the lamb and brown in batches on all sides.

2 Add the car­rots, flour and Worces­ter­shire sauce and cook while stir­ring oc­ca­sion­ally. Pour the boil­ing wa­ter over, cover the pot and put in the oven. Bake for about 2 hours or un­til the lamb is ten­der.

3 Place the pota­toes in a saucepan, cover with cold, salted wa­ter and bring to the boil over medium-high heat. Cook un­til ten­der and done.

4 Drain the pota­toes, cool for 5 min­utes and mash. Add the warm milk and add the but­ter. Mash un­til com­bined and smooth then sea­son to taste.

5 Use a slot­ted spoon to re­move the lamb from the dish and coarsely shred, us­ing two forks. Re­turn the meat to the dish and sea­son with salt and pep­per, if nec­es­sary.

6 Spoon the lamb into a large pie dish and top with the mashed po­tato. Smooth the top slightly. Turn up the heat to 180°C and bake for a few min­utes un­til golden on top.

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