A heartwarming pie is just what we need when the week begins to weigh on us too much. Perfect for Thursday dinner (let’s be honest, it’s the most dreary day) a shepherd’s pie you can simply bake and eat with zero effort is the only thing that can get us up for work on Friday. Wholesome and loaded with potatoes (yes to starch!) it is our secret weekday energy booster. It might just make it a thumbs-up Thursday!
Prep Time: 15 minutes + 1 hour baking
Caters To: 4 gobblers
Challenge Level: Beginner
From The Pantry:
- 1 tablespoon sunflower oil
- 1 large onion, chopped
- 3 medium carrots, chopped
- 500 grams lamb mince
- 2 tablespoons tomato puree
- 1/2 tablespoon Worcestershire sauce
- 500 ml lamb stock
- Salt and pepper to taste.
- 900 grams potato, cut into chunks and boiled
- 85 grams butter
- 3 tablespoons milk
- Handful of fresh coriander leaves, chopped
Cook Away:
- In a large saucepan add oil and heat on high heat.
- Add onions and carrots, cook gently until softened.
- Increase the heat to high and cook lamb mince until browned. Tip off any excess fat.
- Pour in tomato puree and Worcestershire sauce. Stir and cook for a few minutes.
- Add stock and season with salt and pepper according to taste. Bring to boil, cover and simmer for 40 minutes. Uncover the pot after initial 20 minutes.
- In a separate bowl, add boiled potatoes, butter and milk. Mash until smooth, do not overwork the potatoes.
- In an ovenproof casserole add the prepared mutton mix and top with mashed potatoes.
- Evenly spread the potatoes and ruffle with a fork.
- Cover with a lid and freeze.
Bake:
- Preheat the oven to 160 degree celsius.
- Remove cover and bake for 1 hour 20 minutes until piping hot in the centre.
- Grill for 5 minutes until the potatoes begin to brown.
- Allow to rest for 5 minutes and garnish with coriander.
Serve and hog!
Featured Image Courtesy: pillsbury.com
