Traditional Shepherds’ Pie

Ingredients

• 500g Lamb Mince
• 2 onions, diced
• 2 carrots, diced/cubed or grated
• 200g Peas & Corn (we used frozen)
• 2 cloves garlic crushed
• 1 teaspoon herbs (either oregano or marjoram or mixed)
• 3 tablespoons Worcestershire sauce
• 500ml beef stock
• 50g Tomato Paste
• 1 tablespoon olive oil
• * Mashed Potato
• 600g Potato
• 50g Butter salt reduced
• 30ml Low Fat Milk
• Pinch salt
• Pepper to taste

Method

1. 1Peel and cook potatoes until soft. Once cooked, drain, add butter, milk salt and pepper then mash until smooth. Set aside.
2. 2In a pot heat olive oil and add onions. Sauté onions until softened. This should take around 10 mins on low heat.
3. 3Add garlic and carrots and sauté for 1 minute.
4. 4Add lamb mince, stirring until all the meat is browned.
5. 5Add Worcestershire sauce, tomato paste, herbs, stir for around 1 minute.
6. 6Add stock, peas and corn. Simmer for 20-30 minutes on low heat.
7. 7Preheat oven 180c.
8. 8In an oven proof dish place the lamb mixture on the bottom and spread the mashed potato on top.
9. 9Cook in oven for 30 mins.
10. 10Serve with cauliflower and broccoli.