Shepherds pie (Mary Berry recipe)

 Enough for 4/5 meaty and filling. Delicious!

• 500 g minced lamb
• 2 carrots, diced
• 1 large onion, chopped
• 1 garlic clove, crushed
• 2 tbsp plain flour
• 600 ml beef stock
• 2 tsp Worcestershire sauce
• 2 tsp mixed herbs
• 1 pinch salt and black pepper
• 900 g potatoes
• 4 tbsp hot milk
• 30 g butter

Method

• 26.5 oz minced lamb
• 4.4 oz mushrooms, sliced
• 2 carrots, diced
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1.1 oz plain flour
• 5.3 fl oz beef stock
• 2 tbsp Worcestershire sauce
• 1 pinch salt and black pepper
• 26.5 oz potatoes
• 4 tbsp hot milk
• 1.1 oz butter

• 26.5 oz minced lamb
• 4.4 oz mushrooms, sliced
• 2 carrots, diced
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1.1 oz plain flour
• 0.6 cup beef stock
• 2 tbsp Worcestershire sauce
• 1 pinch salt and black pepper
• 26.5 oz potatoes
• 4 tbsp hot milk
• 1.1 oz butter

 

1. Put minced into a large frying pan and heat gently until the fat runs. Increase the heat and cook, turning and mashing the meat until it browns. Using a slotted spoon, lift the lamb out of the pan and spoon off the excess fat.
2. Add the carrots, onion, and garlic to the pan. Cook gently, stirring occasionally, for a few minutes until just beginning to soften.
3. Return the lamb to the frying pan. Sprinkle in the flour and herbs and cook, stirring, for about 1 minute
4. Add the beef stock and the Worcestershire sauce. Season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes.
5. Meanwhile, cook the potatoes in boiling salted water for 15–20 minutes until tender. Drain. Add the milk and butter to the potatoes and mash until soft, then season with salt and pepper.
6. Taste the lamb mixture for seasoning and turn into an ovenproof dish, then spread the potato on top. With a fork, score the potato in a decorative pattern. Cook in a preheated oven at 200°C/fan 180°C/400°F/gas mark 6 for about 20 minutes until the topping is golden and the meat mixture bubbling.
7. Enjoy!