Wednesday, 1 July 2015

Shepherd's Pie!


Ingredients:
2 Onions, peeled and sliced
2 Carrots, peeled and sliced
5 Garlic Cloves, peeled and finely chopped
Few tablespoons of Vegetable Oil
Salt and Black Pepper, to taste
900g Minced Lamb
400g Tomatoes
Water, as needed
1 tbsp Tomato Puree
2 tbsp Worcestershire Sauce
½ tsp Red Chilli Powder
Handful of Frozen Peas
Mashed Potatoes, made using ½ kilo Potatoes
Method:
Heat the oil in a large pan! Add in chopped onions, carrots, salt & pepper! Soften on a medium heat for 7 min! Add in the chopped garlic, stir for about 2 min! Put in minced lamb, cook on medium heat until browned and all the liquid has dried out! Add in tomato puree, and stir in for 1 minute!
Blend tomatoes with a splash of water until smooth! Pour into pan and stir in! Season with salt, black pepper, red chilli powder and Worcestershire sauce! Stir well and bring to the boil! Cover and simmer on the lowest heat for 45 minutes! Uncover the lamb and add in the frozen peas! Stir through and cover to simmer on low again for 5-10 minutes or until the peas are cooked! Preheat oven to 190C! Spread lamb mixture out into a deep oven dish and top with the mashed potato! Fluff up the mash with a fork so that it crisps up in the oven! Bake the Shepherd's Pie for 30 minutes or until the top is golden brown and crispy!

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