SHEP­HERD’S PIE

Takes 1hr 40min serves 4

Style at Home (UK) - - Do it -

1tbsp olive oil 2 onions, diced 2 car­rots, chopped 2 cel­ery sticks, chopped 2 gar­lic cloves, crushed

650g lamb mince 1 pack thyme, leaves stripped off 2tbsp tomato puree 1tbsp worces­ter­shire sauce

1tsp corn­flour blended with 1tbsp cold water 500ml lamb stock 1kg Maris piper pota­toes, cubed 25g but­ter

1 Pre­heat oven to 180°C/fan 160°C/gas 4. Heat oil in a pan over medium heat and cook the onion, carrot and cel­ery for 10min, adding gar­lic for the last 2min. 2 Stir in lamb, cook over high heat for 10min. Add thyme and stir in tomato puree, Worces­ter­shire sauce, corn­flour mix and stock. Sim­mer for 20min. 3 Place pota­toes in saucepan of cold water. Bring to the boil then sim­mer for 15min, drain and mash with but­ter. 4 Trans­fer the mince to an oven­proof bak­ing dish and cover with mashed potato. Bake for 40min un­til golden brown and bub­bling. Serve with salad.

pre­fer beef? swap the lamb mince and stock to make it a cottage pie clas­sic dish

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