Traditional Hearty Shepherd's Pie

An Old Country Favourite

Preparation: 15 minutes

Cooking: 55 minutes

Serves: 4

4 medium potatoes, (Royal Blue or Ruby Lou), unpeeled and quartered

2 tblson butter

1 tblspn milk

salt and pepper

1 tblspn vegetable oil

1 brown onion, finely chopped

½ carrot, peeled, grated

1 tspn mixed herbs

500gm lamb mince

1 beef stock cube

1 ¼ cups water

3 tblspn gravy powder

Boil, steam or microwave potatoes until tender. Drain. Mash potatoes in a large

bowl with butter, milk and seasoning. Heat oil in a large frypan, cook onion, carrot

and mixed herbs, stirring until onion softens.

Add minced lamb and cook, stirring until browned. Crumble the stock cube into

the water, stir in the gravy powder thoroughly and add to the mince mixture. Stir

until mixture thickens.

Place in an ovenproof dish. Top with mashed potato mixture. Preheat oven to

180C. Bake uncovered for 40 to 50 minutes until pie is heated through and the

potato crust is golden

To do individual serves, divide mixture among 4 ovenproof dishes and bake for 30

minutes.

Also works well with grated cheese.