Shepherd's Pie

20 mins
Serves 1
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Directions

  1. 1Heat olive oil in a pan, add minced lamb and cook until browned. Remove excess fat.
  2. 2Heat olive oil in a pan, add minced lamb and cook until browned. Remove excess fat.
  3. 3Heat olive oil in a pan, add minced lamb and cook until browned. Remove excess fat.
  4. 4Add grated onion and carrot, then grated garlic. Stir to combine.
  5. 5Add grated onion and carrot, then grated garlic. Stir to combine.
  6. 6Add grated onion and carrot, then grated garlic. Stir to combine.
  7. 7Stir in Worcestershire sauce, tomato puree, red wine, thyme and rosemary. Cook for 3-4 minutes.
  8. 8Stir in Worcestershire sauce, tomato puree, red wine, thyme and rosemary. Cook for 3-4 minutes.
  9. 9Stir in Worcestershire sauce, tomato puree, red wine, thyme and rosemary. Cook for 3-4 minutes.
  10. 10Boil potatoes, mash and season with salt and pepper.
  11. 11Boil potatoes, mash and season with salt and pepper.
  12. 12Boil potatoes, mash and season with salt and pepper.
  13. 13Mix in egg yolks and parmesan cheese into the mashed potatoes.
  14. 14Mix in egg yolks and parmesan cheese into the mashed potatoes.
  15. 15Mix in egg yolks and parmesan cheese into the mashed potatoes.
  16. 16Pour the meat mixture into an ovenproof dish. Top with the mashed potatoes and sprinkle with extra parmesan cheese.
  17. 17Pour the meat mixture into an ovenproof dish. Top with the mashed potatoes and sprinkle with extra parmesan cheese.
  18. 18Pour the meat mixture into an ovenproof dish. Top with the mashed potatoes and sprinkle with extra parmesan cheese.
  19. 19Bake at 180-200°C for 18-20 minutes, until golden brown.
  20. 20Bake at 180-200°C for 18-20 minutes, until golden brown.
  21. 21Bake at 180-200°C for 18-20 minutes, until golden brown.

Ingredients

  • 500 g minced lamb
  • 500 g minced lamb
  • 500 g minced lamb
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 100 ml red wine
  • 100 ml red wine
  • 100 ml red wine
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 1 kg potatoes
  • 1 kg potatoes
  • 1 kg potatoes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 50 g parmesan cheese
  • 50 g parmesan cheese
  • 50 g parmesan cheese

Equipment

pangraterwooden spoonoven