English Shepherd's Pie
By: Sheri Wetherell
Published: Monday, December 21, 2009 - 1:20am

Ingredients




1 onion, diced
1 tablespoon olive oil
1 pound lamb, minced
1 clove garlic, crushed
1 large carrot, diced
1 beef stock cube
1 pound chopped tomatoes
1 tablespoon corn flour
3 tablespoons tomato puree
pinch of salt and pepper
2 pounds potatoes
1 stick butter

Preparation

1 Heat olive oil in a pan, add the onion, garlic and carrot and cook until soft. 2 Add minced lamb and stock cube; cook until browned. Stir in tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened. 3 Meanwhile, peel and chop potatoes and boil until soft, then gently mash them with the butter; salt and pepper to taste. 4 Put the meat filling in a deep dish and top with the mashed potatoes. Put under the broiler until the top is brown and crisp; about 2 minutes.