Entrée Pies: Shepherds Pie 25 by Recipe Cottage

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	Shepherds Pie 25

		Shepherds Pie 30g (1 oz) fat 1 onion, chopped 1 carrot, diced small 460g (1 lb) cooked lamb, minced Pinch of mixed herbs, your choice Salt and Pepper 280 ml ( 10 fl ozs) brown stock 30g (1 oz) cornflour (cornstarch) 900g ( 2 lbs) cooked potatoes 60g (2 ozs) butter Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened. Add the meat and cook for 3 minutes. Stir in the herbs, seasoning, and most of the stock. Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan. Bring to the boil, stirring until thickened. Transfer the mixture to a warmed pie dish. Mash the potatoes with half the butter and season well. Cover the meat well with the mashed potatoes and mark furrows with a fork. Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200C ( 400F/Gas mark 6), for about 15 minutes or until the top is brown.