Shepherds' pie
Tuck in for the ultimate in comfort food.
Albert Bartlett products are available from most supermarkets.
| Shepherds' pie | |
|---|---|
 |
| Servings: | 5-6 |
| Calories per serving: | 484 |
| Ready in: | 1 hour 40 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 20 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewLovely with Cara spuds 5/5 or Golden Markees |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 600g white, floury potatoes, peeled and diced
- 600g sweet potatoes, peeled and diced
- Freshly ground black pepper
- 3 tablespoons semi-skimmed milk
- 400g extra lean lamb mince, beef mince or turkey mince
- 1 medium onion, peeled and chopped
- 1 celery stick, chopped
- 2 garlic cloves, peeled and crushed or chopped
- 2 teaspoons of tomato purée
- 450g canned chopped tomatoes
- 300ml vegetable stock
- 1 slug of Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh rosemary, leaves picked and chopped
- 2 teaspoons of dried oregano,
- 1 tablespoon mango chutney (optional)
Method
- Boil the potatoes and sweet potatoes for 15-20 minutes, or until tender.
- Drain the potatoes, then mash with the milk using an electric whisk until smooth.
- Season with pepper.
- In a large pan over a medium heat, dry fry the minced meat until browned.
- Drain off any excess fat, then add the onion, celery and garlic and fry for a further 3-4 minutes, stirring occasionally.
- Add the canned tomatoes, vegetable stock, Worcestershire sauce, herbs and mango chutney (optional).
- Bring to the boil, stirring until thickened.
- Reduce the heat, then cover and simmer for 20 minutes, stirring occasionally.
- Place the meat in an ovenproof dish.
- Spoon the mashed potato mixture over the top and texture the top with a fork.
- Either grill (broil) until lightly browned, or pop into a preheated oven at 200c / 400F / gas mark 6 for 20 minutes.
(Recipe by Sally Bee)
See also
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.
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