Entrée Pies: Shepherds Pie 22 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Shepherds Pie 22


	Shepherds Pie 22

		Shepherds Pie 1 lb minced lamb 1 large onion, skinned and chopped 1 bay leaf 2 oz mushrooms, sliced 2 carrots, sliced 1 oz plain flour 1/2 pint lamb stock 1 Tbsp tomato puree salt and pepper 1 1/2 lb potatoes, peeled and chopped 1 oz butter 4 Tbsp milk 2 oz Lancashire cheese, crumbled Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and season to taste. Spoon into a 3 pint ovenproof serving dish. Meanwhile cook the potatoes in boiling salted water for 20 minutes until tender. Drain well. Mash with the butter and milk and mix well. Pile on to the mince mixture and sprinkle over the cheese. Bake at 200C/400F/Gas 6 for 15-20 minutes. Serve.