A classic cottage pie with a lamb and carrot filling topped with mashed potato.
- 500g of lamb mince
- 1 medium onion (approx 185g), chopped
- 400g of tinned chopped tomatoes
- 3 medium baking potatoes (approx 320g each), peeled and diced
- 1 large carrot (approx 185g), peeled and diced
- 120ml of milk (8 tbsp)
- 200g of frozen peas
- 2 tbsp Worcestershire sauce
- 200ml beef stock, prepared according to the packet instructions
- 2 tbsp tomato puree
- 2 tbsp margarine/butter
- 2 tsp dried oregano
- 1 clove of garlic, finely chopped
- 2 tbsp olive oil
- Serves: 4
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 70 mins
- Oven temp: 200c
- Price per person: £1.61
- Store cupboard: Typical
- Calories per serving: 788
- 5-a-day per serving: 2
- Print Recipe
- Preheat the oven. Heat 1 tbsp oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the carrot and fry for a further 5 minutes.
- Meanwhile, in a large saucepan, heat 1 tbsp oil and fry the lamb mince for 5 minutes, or until browned. Add the chopped tomatoes, tomato puree, oregano, Worcestershire sauce and stock. Stir in the onion and carrot mixture. Gently simmer, uncovered, for 15 minutes, or until the sauce develops a thicker consistency.
- While the sauce simmers, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
- Transfer the lamb mixture into an ovenproof dish and spoon the mash evenly over the top. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Bake in the oven for 30 minutes, or until the mash is golden.
- Cook the peas according to the packet instructions so that they are done around the same time as the pie.
- Serve the shepherd's pie with the cooked peas.
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