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Shepherd's Pie
Slow-cooked spiced lamb mince topped with buttery mashed potato and baked until golden.
Ingrédients
- 600g lamb mince
- 1 onion, 2 carrots, chopped
- 2 garlic cloves
- 2 tbsp tomato paste
- 300ml beef stock
- 1 tbsp Worcestershire sauce
- 1kg potatoes, peeled
- 80g butter
- 100ml milk
- Salt, pepper
Préparation
Cook the onion, carrots and garlic until soft, then add the lamb mince and brown well.
Stir in the tomato paste, stock and Worcestershire sauce, and simmer for 30-35 minutes until thickened.
Boil the potatoes until tender, then mash with butter and milk until smooth.
Season well. Spread the lamb mixture into a baking dish and top with the mashed potato, fluffing the surface with a fork.
Bake at 200°C (400°F) for 25-30 minutes until golden and bubbling at the edges.
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