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SHEPHERD’S PIE WITH WORCESTERSHIRE SAUCE

SHEPHERD’S PIE WITH WORCESTERSHIRE SAUCE

SHEPHERD’S PIE WITH WORCESTERSHIRE SAUCE

A classic for a reason! This is a great Sunday meal for the whole family.

Prep: 15 MINUTES
Cook Time: 70 MINUTES
Serves: 4

Method

Heat oil in a large saucepan over medium-high heat.

Add onion, carrot and celery and cook for 5 mins, or until soft.

Add lamb mince and cook for 5 mins, stirring to break up any lumps, until lamb starts to colour.

Add flour and cook, stirring, for 2 mins, or until combined.

Add stock, bay leaf, Worcestershire sauce and tomato paste and bring to a boil.

Reduce heat to low and cook for 30 mins, stirring occasionally, until sauce thickens.

Season to taste.

Meanwhile, cook potato in a large saucepan filled with salted boiling water for 15 mins or
until tender.

Drain well, leave in the pan and add butter.

Use a potato masher or fork to mash until smooth.

Add milk and use a wooden spoon to stir until combined.

Pre-heat oven to 200°C.

Spoon mince into a 2-litre capacity ovenproof baking dish.

Top with mashed potato and use a fork to spread it over lamb mixture. Brush with butter.

Bake the pie for 25-30 mins, or until mashed potato is golden brown.

Serve pie immediately, straight from the dish, while it is still hot.

Ingredients

1 tablespoon olive oil
1 brown onion, finely
chopped
1 carrot, peeled, finely
sliced
2 celery sticks, finely
chopped
500g lamb mince
2 tablespoon plain flour
500ml beef, lamb or vege
stock
1 dried bay leaf
1 tablespoon
Worcestershire sauce
1 tablespoon tomato paste

FOR THE MASHED POTATO:
4 potatoes, peeled,
chopped
40g butter, plus extra
melted butter to brush
100ml milk, warmed

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