Shepherd's Pie with Mint Sauce recipe
information
Preparation time: 45 min, Cooking time: 1 hr 40 min, Cals per serving: 761
ingredients
2 tbsp vegetable oil
2 onions, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 celery stick, chopped
900 g (2 lb) minced lamb
400 g (14 oz) large flat mushrooms, chopped
2 tbsp plain flour
150 ml (5 fl oz) red wine
400 g can chopped tomatoes
1 tbsp mint sauce
2 onions, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 celery stick, chopped
900 g (2 lb) minced lamb
400 g (14 oz) large flat mushrooms, chopped
2 tbsp plain flour
150 ml (5 fl oz) red wine
400 g can chopped tomatoes
1 tbsp mint sauce
For the mash
1.4 kg (3 lb) floury potatoes, peeled and cut into large chunks
150 g (5 oz) butter
150 ml (5 fl oz) warm milk
4 tbsp chopped fresh chives
75 g (3 oz) cheddar, grated
150 g (5 oz) butter
150 ml (5 fl oz) warm milk
4 tbsp chopped fresh chives
75 g (3 oz) cheddar, grated
method
1. Heat the oil in a pan.Add the onions, carrots,garlic and celery. Fry for 10 minutes or until soft. Add the lamb and separate using a fork. Cook over a high heat for 10 minutes or until the mince is browned and there is a little liquid left.Add the mushrooms and cook for 1 to 2 minutes.
2. Add the flour and cook for 1 minute, then add the wine and tomatoes. Season, bring to the boil, cover and simmer for 50 minutes, or until tender. Uncover and cook for a further 5 to 10 minutes, if necessary, to bubble away any excess liquid. Add the mint sauce.
3. Meanwhile, prepare the mash. Put the potatoes in a pan of cold, salted water. Bring to the boil, cover and simmer for 20 to 30 minutes or until soft. Drain, return to the pan and heat for 1 minute to dry them off. Mash well, then beat in the butter, milk and chives. Season well.
4. Put the mince in individual ovenproof dishes and top with the mash. Roughen the surface with a fork and sprinkle with the cheese. Grill for 3 minutes, or until the tops are golden. Alternatively, brown in the oven at 190°C/170°C fan oven/Gas Mark 5 for 20 to 25 minutes. If cooking from cool room temperature, allow an extra 10 minutes in the oven.
2. Add the flour and cook for 1 minute, then add the wine and tomatoes. Season, bring to the boil, cover and simmer for 50 minutes, or until tender. Uncover and cook for a further 5 to 10 minutes, if necessary, to bubble away any excess liquid. Add the mint sauce.
3. Meanwhile, prepare the mash. Put the potatoes in a pan of cold, salted water. Bring to the boil, cover and simmer for 20 to 30 minutes or until soft. Drain, return to the pan and heat for 1 minute to dry them off. Mash well, then beat in the butter, milk and chives. Season well.
4. Put the mince in individual ovenproof dishes and top with the mash. Roughen the surface with a fork and sprinkle with the cheese. Grill for 3 minutes, or until the tops are golden. Alternatively, brown in the oven at 190°C/170°C fan oven/Gas Mark 5 for 20 to 25 minutes. If cooking from cool room temperature, allow an extra 10 minutes in the oven.
serving amount
serves: 6
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