Easy shepherd’s pie
This easy shepherd’s pie is a real people-pleaser, the ultimate comfort food! It’s also very versatile – not only you can make it advance but you can bake it either in a large dish or in individual ramekins which are ideal for parties. If you want it for a later date or midweek supper, once you’ve assembled the pie you can let it cool then pop it in the freezer. You can bake it straight from frozen at 160°C for about 80 minutes.
Ingredients
Method
- Finely chop the onion, carrots, celery and rosemary leaves.
- Heat the oil in a heavy-based saucepan or casserole dish, and gently soften the chopped vegetables for a few minutes.
- Add the lamb, turn up the heat, and stir until the mince gets brown. Tip off any excess fat, then add the tomato purée and Worcestershire sauce and stir for a minute or two.
- Pour in the stock, add one bay leaf and bring to a simmer. Cook under cover for 20 minutes, then uncovered for 10-15 minutes until you get a thick sauce.
- Preheat the oven to 180°C. Meanwhile, boil the potatoes in lightly salted water, with an added bay leaf, for 10-15 minutes until tender. Drain, remove the bay leaf, then mash the potatoes with the butter, adding enough milk to get your desired creaminess.
- Spoon the mash on top of the mince, ruffle with a fork. Alternatively transfer the mince to ovenproof ramekins or a large shallow dish and top with the mash.
- Scatter some cheese on the top, if you like, and bake the pie or pies for 20-25 mins until the top is light brown and the mince is bubbling around at the edges.