Shepherd's Pie

Comfort Food (Murdoch Books)

Preparation time:30 mins
Total cooking time:1 hr 20 mins
Serves 6

1 kg potatoes
30g butter
2 Tbsp milk
1 Tbsp oil
1 large onion, finely chopped
1 kg lamb mince
1 carrot, finely chopped
2 Tbsp plain flour
1 cup vegetable stock
2 Tbsp Worcestershire sauce
1 cup frozen peas

Peel the potatoes and cut into chunks. Cook in a large pan of boiling
water for 15-20 minutes, or until tender. Drain the potato well and
return to the pan over low heat, and stir to evaporate any excess water.
Remove from the heat, add the butter and milk, and mash with a potato
masher until smooth. Season with salt and cracked pepper. Preheat the
oven to moderate 180C.
Meanwhile, heat the oil in a large frying pan and add the onion. Cook,
stirring occasionally, until soft and just beginning to colour. Add the
mince, increase the heat and cook until browned, breaking up any lumps
with a wooden spoon as the meat cooks.
Add the carrot to the pan and cook for a few minutes until just
tender. Sprinkle on the flour and cook, stirring, for 1 minute. Slowly
add the stock, stirring constantly. Add the Worcestershire sauce. Bring
to the boil and cook for 2-3 minutes, or until the gravy thickens.
Season to taste with salt and pepper. Stir in the peas and transfer the
mixture to a 2L ovenproof dish.
Spoon the mashed potato onto the meat mixture and spread out evenly.
Use a fork to swirl the surface. Bake for 40-50 minutes, or until the
potato is golden.



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