Description[]
Shepherds Pie
Ingredients[]
- 30g (1 oz) butter
- 2 onions (finely chopped)
- ¼ cup plain flour
- 1 teaspoon mustard,
- 1½ cups chicken stock
- 800g (1¾ lb) lean minced (ground) Lamb
- 1 tablespoon worcestershire sauce
- salt, pepper
- ½ cup hot milk
- 30g (1oz) butter
- salt, pepper
- 4 large potatoes, cooked and mashed
Directions[]
- Grease an 8-cup capacity casserole dish.
- Preheat oven to 210°C (425°F).
- Melt butter in a large pan, add onions and cook until golden brown.
- Add flour and mustard to the pan and stir for 1 minute, gradually add the stock and stir constantly until smooth.
- Bring to the boil and then reduce heat and simmer for 3 minutes.
- Add the meat and worcestershire sauce to the pan and stir.
- Season to taste, remove from heat and spoon into the casserole dish.
- To make Potato topping, combine all remaining ingredients, mix until smooth and creamy.
- Spread the mixture evenly over the meat and rough up the surface with a fork. * Bake for 45 minutes.
- Serves 6.