Shepherd's Pie

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Boil the chopped potatoes in cold water, then simmer for 15 minutes.
2. Meanwhile, preheat the oven to 200°C/400°F (fan) and heat the oil in a large frying pan.
3. Cook the onions, celery and carrot over medium heat for 5 minutes, until they begin to soften.
4. Add the lamb and cook until browned, breaking it up as it cooks.
5. Stir in half the salt and pepper, the Worcestershire sauce and the stock. Simmer for 5 minutes.
6. Drain the potatoes and mash them with a potato ricer.
7. Mix in the cream, butter and remaining salt and pepper.
8. Mix the cornflour with 4 tbsp cold water and stir it into the simmering lamb to thicken the sauce; add a little more if you want it thicker.
9. Turn off the heat. Using a slotted spoon, move the lamb mixture into a 33 x 27 cm (13 x 10.6 in) baking dish, leaving most of the gravy in the pan.
10. Spread the mash over the lamb, flatten it with a spoon, then rough up the surface with a fork.
11. Bake for 20 minutes, until the mash is golden brown.
12. Reheat the gravy and serve with the pie.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

OnionCarrotCreamPotatoCeleryGround lamb