Good Old Shepherd's Pie
You won’t believe this one until you try it - nothing short of sensational, I would say. Everybody loves shepherd’s pie, but few have the time to make it… until now!
|400g tin minced lamb (M&S)|
|1 largish onion, peeled, quartered and chopped in a mini chopper, or 4 tablespoons frozen diced onions|
|175g ready-prepared diced mixed carrot and swede (Tesco)|
|1 dessertspoon olive oil|
|1 teaspoon fresh thyme leaves|
|1/2 teaspoon ground cinnamon|
|For the topping|
|about 16 discs Aunt Bessie’s Homestyle frozen mashed potato|
|2 medium leeks, trimmed (use the white parts only)|
|3 heaped tablespoons ready-grated mature Cheddar|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Pre-heat the oven to gas mark 6, 200°C. Start by heating the oil in a largish frying-pan till very hot, add the onion, carrot and swede and cook them for about 5 minutes, keeping the heat high, to colour a bit at the edges, stirring them around. After that, combine the vegetables with the minced lamb, thyme, cinnamon and some seasoning and transfer the whole lot to an 18cm square baking dish (or similar). Next, arrange the potato discs on top, slightly overlapping. The leeks should be cut vertically to halfway down and fanned out under cold, running water to remove any dirt, then sliced through to the bottom, then across very finely. Sprinkle the leeks all over the potato and follow that with the grated Cheddar. Then put it into the oven for 35-40 minutes, till the top is crusty and golden.Let it settle for about 10 minutes before serving – a bag of ready-shredded spring greens would go down a treat with this. Note: for cottage pie, a 400g tin of M&S minced beef is every bit as good. If you use ready-prepared swede and carrot from elsewhere, it may be in larger chunks, which need to be chopped a bit smaller in the mini-chopper.
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