SHEPHERDS PIE

 

A Little Note 

You can follow the same instructions for a Cottage pie with beef mince instead, or top it off with Sweet Potato mash to change it up.

 

Ingredients

 

Lamb Mince

Large Potatoes

Lamb/vegetable Stock

Peas

Mushrooms

Rosemary

Garlic

Bay leaves to show off – totally unnecessary

Red Wine - You you don’t like red, so you can leave it out, but it helps!

Large Onion – sliced

Olive oil

Tinned Tomatos

Two large carrots – peeled and sliced

 

 

Method

In a non-stick pan, add a little olive oil and brown the onion and garlic. Pull the meat apart and add on top, and stir until brown, then add the mushrooms. Pour a cup of stock on top, add the tinned tomatoes and a splash (one glass) of red wine. Stir well, then drop in the Rosemary and leave it on a low-medium heat to reduce for 15 minutes or so.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the meantime, peel and boil the potatoes, add a splash of milk and a knob (Whey!) of butter, then mash the hell out of it.

 

In an oven proof dish, pour in the meat mixture, then layer the mash over the top and even out with a fork.

Stick some rosemary in the top to show off, then put it in the oven at 190 degrees for 25-35 minutes.