Shepherds Pie… the family favourite

SERVES

6 to 8

I have tried variations of this over the past few years using whatever is in the cupboard and this seems to be the one that gets the most ahhh‘s at the table. It is perfect for a rainy night full of goodness and comfort. 1kg of Kilmullen lamb mince this should fit into a lasagne dish (you can ask to get your shoulder minced when purchasing your lamb) This should feed six to eight people served with minted peas or crusty bread with butter.

Ingredients

  • 3 tablespoons of Olive oil
  • 3 onions chopped finely.
  • 4 to 5 carrots (bulk it out depending on how many mouths to feed)
  • 8 tablespoons of tomato puree
  • 3 teaspoons of dijon mustard
  • 3 generous dashes of Worcestershire sauce (this gives the recipe a nice kick)
  • Some sprigs of rosemary chopped.
  • 500 ml of stock it can be (lamb beef)
  • Salt and pepper for flavour. Garlic optional a few cloves.

Instructions

Lots of floury potatoes allow at least 2 per person as these will be mashed and go on top of the dish.

Step 1

Prepare potatoes for boiling add salt and pepper. and then butter when going to mash.

Step 2

For the shepherd’s pie …
Heat the oil in a saucepan add in the chopped onions, carrots, celery. Cover for a few minutes When softened remove the lid and return to a higher heat. Add in the mince and cook until brown. Stir in tomato puree and mustard, Worcestershire sauce and hot stock and chopped rosemary. Season to taste with salt and black pepper and simmer for 15 minutes. The place in heated lasagne style dish

Step 3

Check potatoes, mash them and place them all across the lasagne style dish and cover all the mince.
Some people like to add grated cheese towards the end but we just use butter bake in over for approx. 45 minutes at 180 c until golden on top.s.

Step 4

Serve with minted peas for added colour or just crusty bread with real butter!!
It is truly delicious wholesome food, Enjoy.

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