Shepherd's Pie
This small shepherd's pie makes a filling supper for one or two people from just 100 g of lamb. The meat is cooked slowly with garlic, ketchup and stock, then thickened with a little flour so the filling stays moist under the potato. Peas, sweetcorn and carrot stretch the lamb, and the mash is enriched with butter and milk. It is baked until the top turns golden.
Instructions
Peel and chop the potatoes, then put them on to boil. They need about 20 minutes, so prepare the rest of the dish while they cook.
Break up the minced lamb with a knife and mix in the chopped garlic. Warm the oil gently in a frying pan and add the meat and garlic.
Stir in the vegetables, ketchup and the stock cube or gravy. Cook on a very low heat for 5 minutes.
Add the flour and water and mix well so the flour dissolves into the mixture. Keep cooking for about 25 minutes, stirring every few minutes, until the filling has thickened.
When the potatoes are tender, drain them. Add the milk and butter or margarine and mash until smooth.
Spoon the lamb mixture into an oven dish and cover it completely with the mashed potato. Bake at 200°C for 15 to 20 minutes, and take it out once the potato is turning golden.
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