Shepherd's Pie with Crushed New Potatoes
By OcadoLife
Published on 18 April 2022
The crispy skins-and-all potato topping gives this
dish a delicious rustic chunkiness. Looking for more pie recipes? Look no further.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 50 g of butter
- 10 g of parsley, Chopped
- 10 g of chives
- 1 tbsp of olive oil
- 1 large of onion
- 2 carrots, peeled and diced
- 2 sticks of celery, sliced
- 2 tbsp of tomato puree
- 500 g of lamb mince
- 1 tbsp of plain flour
- 500 ml of lamb or vegetable stock
- 1 tbsp of worcestershire sauce, (can use 2 tbsp)
- 450 g of green beans
- 750 g of new potatoes
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6.Step 2
Place the potatoes into a pan of salted water and bring to the boil. Cook for 15-20 mins, or until tender.Step 3
Drain the potatoes and return to the pan with the butter.Step 4
Use a potato masher or fork and roughly squash and break them up, but keep them chunky.Step 5
Stir in the chopped herbs, season and set to one side.Step 6
Heat the oil in a large frying pan and add the onion, carrot and celery. Cook for 10 mins until softened and starting to go golden brown.Step 7
Add the purée and cook for another 2 mins before adding the lamb mince. Cook for 5 mins.Step 8
Add the plain flour and stir to combine. Add the stock and Worcestershire sauce. Stir often and simmer for 10 mins until the sauce has thickened.Step 9
Transfer the lamb to an ovenproof dish, 25cm x 18cm, and top with the potatoes.Step 10
Place into the oven for 15-20 mins until the potatoes are golden brown and crisp in places.Step 11
Boil or steam the green beans for 5 mins. Serve big scoops of the shepherd’s pie alongside the green beans.