A nice alternative to a Sunday roast is a tasty pie its a good thing to heat through after a long walk and can be made entirely in advance .If I can’t make it out walking on a Sunday lazing around with books and papers comes a close second .
Shepherds Pie does ever so slightly remind me of school dinners , the peas and carrots in the filling probably hark back to that but I like the pop of a pea in my mouth .However with the addition of red wine and plenty of garlic its a pretty sophisticated dish .
400g of lean lamb mince
1 large red onion finely chopped
100g of frozen peas
100g of fresh carrots , diced
5 cloves of garlic
300 ml of red wine
Dash of Worcestershire sauce
Handful of fresh thyme
Salt and Pepper
400g of maris piper potatoes
1tbsp of butter
Salt and Pepper to season
- Gently fry the lamb mince , onion,thyme, garlic ,carrots together, until the mince has browned
- Add the wine , peas and worcestershire sauce and simmer on a very low heat while you make the topping, this should ensure a tasty gravy
- Place the filling in a pie dish and prepare the topping
- Chop the potatoes , you can peel them , but with most thinly skinned potatoes its not necessary
- Boil the potatoes in a little salted water until soft
- Drain the potatoes add the butter and mash til smooth
- Spoon the mash over the pie filling and create a rough surface with a fork , this will mean you get some crunchy brown topping
- Bake at 180degC for 25 minutes, til the top is beggining to brown & some gravy will also begin to bubble up. Alternatively you could leave the dish now and heat it through at 180deg C same temperature for a longer amount of time 40 minutes
I am not sure this even requires vegetables with the peas and carrots inside , but had some nice cabbage around
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