Shepherds Pie

450g (1lb) Minced Lamb or Beef
450-675g (1-1½lb) Mashed Potatoes
285ml (½ pint) Stock
1 Onion
1 Large Carrot (Optional)
50g (2oz) Cheddar Cheese (Optional)
Cornflour
Salt and Black Pepper

Pre-heat oven to 180°C: 350°F: Gas 4.
Finely chop the onion and dice the carrot, if used.
Fry minced meat until lightly coloured and remove from the pan and drain well.
Add the onion and carrot, cooking gently until the onion is transparent and season to taste.
Return the meat, add the stock.
Add a little cornflour mixed with a few drops of water, stirring well.
Bring to the boil and stir until thickened.
Transfer the mixture into a casserole dish.
Cover the mixture with an even layer of mashed potato.
Cover and bake for 30 - 40 minutes.
Uncover and sprinkle with grated cheese and bake for a further 15 minutes.
Alternatively, bake for 30 - 60 minutes, remove from the oven and sprinkle with grated cheese and place under a very hot grill.

Serves: 4-6

Note: Shepherds Pie can be made using left-over meat if desired and many additions may be added, such as seasonable vegetables, garlic, herbs, etc. as this recipe was originally cooked to use any left-overs. So the number of variations to this recipe are virtually endless!
Only when made using lamb or mutton can it be called 'Shepherds Pie', though you will quite often see beef as an ingredient, which is incorrect.

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Shepherds Pie

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