Shepherd’s pie baked tatties
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 large baking potatoes
- 300g lamb mince
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 carrot, grated
- 1 stalk celery, finely 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 cheddar, grated
- chopped to make 1 tbsp chives
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.
