Shepherd's Pie (or Cottage Pie if made with beef)
Ingredients
- 1 large onion, finely chopped
- 2 small cloves garlic, minced
- 1 carrot, finely chopped, optional
- 450 gr. (1 lb.) lean minced lamb*/beef
- 1 tbsp. dried mint
- Approx. 6 button mushrooms, finely
- sliced, optional
- 1 tin chopped tomatoes
- 1 tbsp. tomato purée
- 1 tbsp. Worcester sauce
- 1 tbsp. mixed dried herbs
- 1 tbsp. Joan's mixed herbs,
- optional
- 1½ tbsp. gravy granules
- Salt and pepper
- Mashed potatoes
- Grated cheese, option
- Preheat oven to 170°C.
Method
Fry the onion in a little olive oil, put on lid and leave to sweat a little over a low heat until nice and soft. If using carrots, add them at this stage and fry lightly for about 4-5 minutes until softened. Turn up the heat and add the meat together with the garlic and dried mint, stirring gently and pressing out any lumps. At this stage a little water may be added so that the meat separates nicely without becoming lumpy. Stir and cook until lightly browned.
Again, if using, add the mushrooms and cook with lid on for about 5 minutes, again on a low heat.
Stir in the tinned chopped tomatoes, tomato purée, Worcester sauce, herbs and seasoning. Put on lid and simmer for about 10-12 minutes until most of the juice has condensed. Add the gravy granules and stir in well so that the mixture in nicely thickened. Season.
Empty into dish and top with potatoes which have been mashed with butter, milk, cheese if wanted, and seasoning.
Bake in oven 170°C until browned.
* Chump or leg steaks can be used. Cut off the fat and chop in food processor until you have very fine pieces. This ensures the lamb is not too fatty. Use as for minced lamb.