Lamb Shepherds Pie. . I always use this special recipe to serve Lamb Shepherds Pie for my family.
Lamb Shepherds Pie
You can have Lamb Shepherds Pie in 11 ingredients and 6 steps. Here is how you can easily prepate it.
Ingredients of Lamb Shepherds Pie
| 1 | You need 450 grams of Lean Mince Lamb. |
| 2 | You need 2 large of Potatoes. |
| 3 | It’s 1 medium of White Onion. |
| 4 | Take 2 medium of Carrots. |
| 5 | It’s 1/2 cup of Frozen Peas. |
| 6 | Take 1 of Glass of Red . |
| 7 | About 1 of Lamb Stock Cube. |
| 8 | Take 1 tsp of Paprika. |
| 9 | You need 1 tbsp of Dried or Fresh Rosemary. |
| 10 | It’s 1 of Salt and Pepper (to season). |
| 11 | About 100 grams of butter. |
Lamb Shepherds Pie cooking guidances
| Step 1 | Mash: Peel and Cut Potatoes into small chunks and boil in salted water for 30 mins or until soft. Drain and mash with a knob of butter, season to taste with salt and pepper. This can be done in advance and left to go cold.. |
| Step 2 | Heat 2 knobs of butter gently in a frying pan. Dice the Onion and Carrot and add to the pan. Add finely chopped Rosemary and season with salt and pepper. Cook gently for 10 minutes, don't burn.. |
| Step 3 | Once soft, remove onion and carrot from pan and place into a cooking bowl (used to build and cook the pie later).. |
| Step 4 | Use the same pan (don't clean), turn the heat to high and fry the Lamb in small batches. Don't add any oil. This should only take 20-30 seconds per batch. Drain off excess fat if necessary. Add cooked Lamb to bowl with onions and carrots.. |
| Step 5 | Use the same pan (don't clean), leave on a high heat and add the Red . Allow to boil and reduce – add Lamb stock cube to thicken. You can also use gravy granules to thicken if desired. Once reduced and thickened to a 'gravy' add to cooking bowl with lamb, carrots and onions. Mix in the frozen peas.. |
| Step 6 | Cover the pie with mash potato and sprinkle Paprika on top. The pie can now be left to cook later (up to 2 days). Cook at 190°C for 35-40 minutes in the center of a preheated oven.. |