Shepherd's Pie
A classic British dish made with minced lamb and topped with mashed potatoes.
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- •Maris Piper potatoesfor mashing
- •1 Carrotdiced small
- •1 Turnipdiced small
- •2 Onionsroughly chopped
- •1 tablespoon Vegetable oil
- •500 g Minced lamb20% fat content
- •1 teaspoon Dried thyme
- •Salt
- •3 Stock cubes(optional)optional for extra flavor
- •Butterfor mashing potatoes
- •Grated cheesefor topping
- •Black pepperfreshly ground
- •Sea saltfor topping
- 1
Peel and dice the carrot and turnip into small pieces, about a square centimeter.
5 min
- 2
Roughly chop the onions and set aside.
3 min
- 3
Cut the potatoes into quarters and boil them in salted water for 20 minutes.
20 min
- 4
Heat vegetable oil in a large pan and fry the onions until soft.
5 min
- 5
Add minced lamb to the pan and cook until browned.
10 min
- 6
Add dried thyme, salt, and optional stock cubes to the lamb.
3 min
- 7
Add diced vegetables to the lamb and cook for a few minutes.
5 min
- 8
Cover the pan and simmer on low heat for 10 minutes.
10 min
- 9
Drain the potatoes and mash with butter.
10 min
- 10
Preheat the oven to 200°C (392°F).
5 min
- 11
Transfer the lamb mixture to a baking tin and level it off.
3 min
- 12
Spoon the mashed potatoes over the lamb and spread evenly.
5 min
- 13
Sprinkle grated cheese, black pepper, and sea salt on top.
3 min
- 14
Bake in the preheated oven for 15 minutes.
15 min
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