Today is a failsafe fall back recipe and this topic actually inspired dinner tonight. My children love this and it's something I can make almost with my eyes closed and don't need a recipe. It's warming comfort food at it's best and best of all, it has left overs !
My Shepherd's pie
serves 4-5
olive oil
2 onions chopped
2 cloves garlic crushed
3 large carrots crushed
500g lean minced lamb
1 beef stock cube diluted in 1/2 pt water
a shake of dried mixed herbs
a splodge of tomato puree
a handful of frozen peas
approx 900g peeled weight maris piper potatoes
milk, butter and seasoning for the potatoes
Heat the olive oil in a pan, fry the onions and garlic until soft
Brown the meat and then add the carrots
Tip in the stock, herbs and tomato puree plus some seasoning
Simmer for about 30 mins until sauce reduced
Boil and mash the potatoes with milk, butter and seasoning
Put the mince in a deep oven proof dish and top with the potatoes
Ruffle up the top with a fork and add a sprinkling of cheddar cheese if you wish
Bake at 180C for 30 mins
Serve with broccoli or baked beans.
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