Chef's Corner Shepherd's Pie
INGREDIENTS 750g potatoes, peeled, cut into quarters 50g butter 80m milk 1 tbsp olive oil
1 brown onion, finely chopped 1 stalk celery, finely chopped ½ large carrot, finely chopped 400g can chopped tomatoes 1 tbsp tomato paste 500g lamb mince 250ml chicken stock 2 tbsp Worcestershire sauce Salt and pepper METHOD:
Place potatoes in a large saucepan of cold, salted water and bring to the boil. Allow to boil until very soft (about 20 mins). Drain, mash well then stir through butter and milk. Season to taste. Heat oil in a large, ovenproof saucepan over medium heat. Add onion, celery and carrot and fry until soft. Add mince, using a fork to break up any lumps, and fry until browned. Drain off (and discard) any excess fat. Add canned tomatoes, tomato paste and chicken stock, bring to the boil then reduce heat and simmer 15-20 mins until sauce has reduced. Stir through Worcestershire sauce and season to taste. Spread potato mash mixture over the top of the mince then transfer to the oven and bake for 30 mins until mash is golden on top. Serve immediately. Or, allow to cool, portion into freezer safe containers, label it with the contents and date. Consume within 3 months.
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