25 minutes approx.
- 500 g cooked lamb (or whatever meat you have left over)
- 8–10 medium potatoes such as desire
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 2–3 celery stalks, diced
- 2 carrots, finely diced
- salt and freshly ground black pepper
- 2–3 teaspoon plain flour
- 2 teaspoon mustard powder
- about 125 ml stock (chicken, beef or vegetable)
- splash of soy sauce
- generous splash of Worcestershire sauce
- 3 pinches ground mace
- grated zest of 1 lemon
- 125 ml apple cider
- 2 bay leaves
- ½ bunch flat leaf parsley, chopped
- 1 tablespoon butter, plus extra for glazing
- warm milk
- 1 egg, lightly beaten
- grated cheese (optional)
Way to prepare Shepherd’s Pie?
- First of all take 500 g cooked lamb or whatever meat you like then mince it. Heat 2 tablespoons of olive oil in a frying pan then add 1 fine chopped onion, 2–3 diced celery stalks, 2 finely diced carrots, salt and black pepper according to your taste.
- Now add your minced meat and mix it well then add 2–3 teaspoon plain flour, 2 teaspoon mustard powder 125 ml stock (chicken, beef or vegetable), splash of soy sauce, splash of worcestershire sauce, 3 pinches of maces and grated zest of 1 lemon.
- After that, add 125 ml of apple cider, 2 bay leaves and ½ bunch chopped flat leaf parsley.
- Now take 8-10 medium potatoes and boil them once they become soft drain the water and mash them with 1 tablespoon butter, a little bit of warm milk and 1 lightly beaten egg.
- Finally, place it all over your minced meat. Put some butter over it and bake in a moderate oven for 20 minutes or until the potato is golden on top.
- Now Shepherd’s Pie is ready to serve.