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Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063

Andrews

Traditional Family Butchers

Shepherds Pie

500g lamb mince

1 tbsp. olive oil

1 onion finely chopped

2 carrots peeled and finely chopped

2 celery sticks, trimmed and finely chopped

2tbsp plain flour

500ml beef stock

1 dry bay leaf

1tbsp Worcestershire sauce

1tbsp tomato puree

Salt & freshly ground black pepper

4 (about 200g each) potatoes (choose a good variety that is

suitable for mashing)

50grams of butter

Milk (if needed)


Heat oil in a large pan, add onion, carrot & celery and cook for 5 minutes or until soft.  Add lamb mince and cook stirring to break up any lumps.


Add the flour and cook for a further 2 minutes. Add beef stock, bay leaf, Worcestershire sauce and tomato puree.  Bring to a simmer, reduce the heat to low and cook stirring occasionally for 30 minutes.  Taste and season with salt and pepper.


Meanwhile cook potatoes in saucepan until tender.   Drain well and mash with butter until smooth.  Add milk if you wish, season with salt to taste.


Spoon lamb mixture into ovenproof dish and top with mashed potato.  Bake in the oven at 180°C for 20 minutes or until potato is golden brown.


Serve with seasonal vegetables.  Yummy