Heat the sunflower oil in a medium saucepan, then soften the onion and carrots for a few minutes.
When soft, turn up the heat, crumble in the Minced Lamb and brown, tipping off any excess fat.
Add tomato purée and Worcestershire sauce, then fry for a few more minutes.
Pour over the beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
Meanwhile, heat the oven to 180ºC/ Fan 160ºC/ Gas 4.
Put the mince into an ovenproof dish, top with mashed potatoes and ruffle with a fork.
Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for five minutes before serving.
GBP
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https://www.donaldrussell.com/shepherds-pie-recipe.html30863Shepherds’ Piehttps://www.donaldrussell.com/media/catalog/product/s/h/shepherds-pie_3.jpg00GBPInStock/Guides/Recipes/Lamb recipes/Guides/Recipes/Mince recipes295694GBP00https://www.donaldrussell.com/media/catalog/product/s/h/shepherds-pie_2_1.jpgRL647Arecipe-£0.00 per kgNoComfort food, PiesLamb
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