Shepherd's pie recipe: easy lamb filling and potato topping
For a shepherd's pie recipe easy to assemble, cook the filling and potatoes side by side, then bake them together. This version uses ground lamb; beef makes a related cottage pie. The American Lamb Board supplies the basic method; the salt here is left to taste rather than copying its large fixed seasoning amount.
The filling is concentrated rather than a loose gravy. Drain excess rendered fat before adding the sauces if necessary; do not pour it down the sink. A deep dish leaves room for the potato layer.
Składniki
Krok 1
Boil the potatoes in water for 15–20 minutes, until tender. Drain well. Mash with butter and enough milk for a spreadable topping; season to taste.
Krok 2
Heat the oven to 350 °F. Soften the onion in the oil in a large skillet. Add lamb, carrot, parsley, garlic and thyme. Break up the mince and cook thoroughly, reaching 160 °F in the meat.
Krok 3
Stir in Worcestershire sauce and tomato paste. Taste for seasoning after the meat is cooked. Spread evenly in a deep ovenproof pie dish that holds the filling and topping without overflowing.
Krok 4
Cover with mashed potatoes and cheddar. Bake under foil for 20 minutes, then uncover for another 10 minutes, until hot throughout and the cheese has melted.
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