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Classic British Shepherds Pie

   ' The origins of this dish are a little sketchy , some believe it to have come from and Irish recipe. Others say it is from Scotland and was originally made with pastry ? The idea that a cottage pie & Shepherds pie are the same thing is misleading. Cottage pie is Beef and Shepherds pie is Lamb. ' 
' Whatever the truth may be , one thing is for sure. This lamb pie will have you wanting more '

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Ingredients

For the filling: 

  • 500 g Minced Lamb
  • 1 onion
  • 2 Carrots
  • Peas
  • 2 beef stock cubes
  • 1 teaspoon veg bouillon 
  • 2 teaspoons of flour
  • 250 ml hot water
  • Splash or Worcestershire sauce

For the mash : 

  • 4 - 5 medium potatoes
  • 50 g Of salted butter
  • splash of milk

Method

For the filling: 

  • Make up 250 ml of beef stock using the stock cubes and the veg bouillon , add a plash of gravy browning to this.
  • Dice up the carrots and onions.
  • Cook off the carrots and the peas in some water until Al Dante , then drain and set aside.
  • In a medium saucepan fry off the minced lamb and onions until cooked , about 10 minutes.
  • Add the flour to the lamb to form a roux , mix in well
  • Add the beef stock to the pan and and mix with a fork until a thick gravy.
  • Mix in your carrots and peas and continue cooking for a further 10 minutes.

For the mash : 

  • Peel and boil off your potatoes
  • Drain off the cooked spuds and in the same pan mash well adding the butter and a splash of milk.
  • When fully mashed , cream up with a wooden spoon .

Putting the pie together:

  • Fill an ovenproof dish with the minced lamb mix and allow to cool, you can refrigerate this if you like.
  • When the meat is cold add the mash potato to cover the meat well.
  • Cook in the oven at 180 c for 35 - 40 minutes , until the mash has a brown and crispy top.

  ' Serve with chips , peas & gravy . Classic '