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

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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.

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