Shepherd’s Pie
Makes / serves: 4–6 portions
Draft recipe
Method
- Brown lamb well, remove excessive rendered fat.
- Soften diced vegetables, add garlic, purée and flour.
- Add stock, Worcestershire and rosemary; simmer 40 minutes to a thick filling.
- Transfer to dish, top with mash and rough up.
- Bake at 180°C fan for 30–40 minutes until bubbling and golden.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Buttery Mashed Potatoes
4–6 portions. Use the amount specified in the main recipe.
- 1kg floury potatoes.
- 75g butter.
- 120–180ml whole milk.
- salt and pepper.
- Peel, chop and simmer potatoes in salted water 15–20 minutes until tender.
- Drain and steam-dry.
- Mash or rice, fold in butter, then warm milk gradually to desired consistency.
- Season; do not use a food processor.