Shepherd’s pie baked tatties
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 large baking potatoes
- 300g lamb mince
- 1 onionchopped
- 1 clove garliccrushed
- 1 carrotgrated
- 1 stalk celeryfinely chopped
- chopped to make ½ tsp rosemary
- 1 tbsp plain flour
- a splash (optional) red wine
- 400ml lamb stock
- a dash Worcestershire sauce
- 25g butter
- 100g cheddargrated
- chopped to make 1 tbsp chives
Nutrition: per serving
- kcal627
- fat29.5g
- saturates16g
- carbs56.2g
- sugars7g
- fibre7.8g
- protein30.2g
- salt0.8g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Prick the potatoes then bake for 45 minutes- 1 hour or until tender.
step 2
While the potatoes cook, put the lamb mince in a large non-stick pan, season and fry until browned. There should be enough fat in the mince so you won’t need any oil.
step 3
Add the onion and cook for 5 minutes. Add the garlic, carrot, celery and rosemary, cover and cook for another 10 minutes, stirring now and again until the veg is soft.
step 4
Stir in the flour until it disappears then, if using, add the wine and cook until evaporated. Stir in the stock and Worcestershire sauce, cover and simmer for 20 minutes.
step 5
Halve the potatoes then scoop out the middles into a bowl, leaving a 1cm-thick shell of potato. Mash the butter into the scooped potato with a fork then stir in ¾ of the cheddar and chives.
step 6
Put the potato halves on a large roasting tray. Divide the mince between the shells then top with the cheesy mash. Rough up the surface with a fork then sprinkle over the rest of the cheese and put in the oven and cook for 20-25 minutes or until golden and bubbling. Sprinkle with the remaining chives and serve.
