A definitive family favourite – when cooked to perfection, our Shepherd’s Pie follows the traditional recipe from England using our glorious lamb mince and delicious root vegetables. An easy mid-week meal for the family, cut the fuss this week and plate up a dish of comfort food everyone recognises and appreciates.
•2 carrots, peeled and chopped
•2 onions, peeled and chopped
•200g frozen peas
•1kg lamb mince
•500ml chicken stock
•1 tbsp Marmite
•10 large potatoes, peeled and cut into ¼
Pre-heat oven to 180c.
In a pan, brown the mince and add the onion. Cook until the mince is completely coloured.
In a separate pan, fill ¾ with water and bring to a boil, add the potatoes and reduce the heat. Simmer until potatoes are soft.
Add the stock, carrots and peas to the mince and cook for ½ hour on medium heat.
Add the marmite and season to taste.
Drain the water from the potatoes, add the butter and cream then mash until smooth.
In an oven-proof dish, add the mince and top with mashed potato.
Cook in the oven for 45 minutes.
You could top the mash with grated cheese before putting it into the oven to give it that extra kick of flavour and crunchy texture.