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    Serves 6: To Prepare and Cook Your Mince

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    KJS004
    This recipe provides instructions for making a shepherd's pie with minced lamb and mashed potato topping. The lamb filling is prepared by cooking onion, carrots, celery and garlic with rosemary and lamb mince. Tomatoes, stock, salt and pepper are added to make a sauce. The mashed potato topping is made by boiling, mashing and mixing potatoes with milk, butter and seasoning. The lamb mixture is placed in a baking dish and topped with mashed potatoes, which are poked with rosemary before baking until golden brown.

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    Serves 6: To Prepare and Cook Your Mince

    Uploaded by

    KJS004
    18 views3 pages
    This recipe provides instructions for making a shepherd's pie with minced lamb and mashed potato topping. The lamb filling is prepared by cooking onion, carrots, celery and garlic with rosemary and lamb mince. Tomatoes, stock, salt and pepper are added to make a sauce. The mashed potato topping is made by boiling, mashing and mixing potatoes with milk, butter and seasoning. The lamb mixture is placed in a baking dish and topped with mashed potatoes, which are poked with rosemary before baking until golden brown.

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    Shepard's Pie

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    This recipe provides instructions for making a shepherd's pie with minced lamb and mashed potato topping. The lamb filling is prepared by cooking onion, carrots, celery and garlic with rosemary and lamb mince. Tomatoes, stock, salt and pepper are added to make a sauce. The mashed potato topping is made by boiling, mashing and mixing potatoes with milk, butter and seasoning. The lamb mixture is placed in a baking dish and topped with mashed potatoes, which are poked with rosemary before baking until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views3 pages

    Serves 6: To Prepare and Cook Your Mince

    Uploaded by

    KJS004
    This recipe provides instructions for making a shepherd's pie with minced lamb and mashed potato topping. The lamb filling is prepared by cooking onion, carrots, celery and garlic with rosemary and lamb mince. Tomatoes, stock, salt and pepper are added to make a sauce. The mashed potato topping is made by boiling, mashing and mixing potatoes with milk, butter and seasoning. The lamb mixture is placed in a baking dish and topped with mashed potatoes, which are poked with rosemary before baking until golden brown.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    serves 6

    1 red onion 2 carrots 2 sticks of celery 2 cloves of garlic a small bunch of fresh rosemary olive oil 500g good-quality minced lamb 1 x 400g tin of chopped tomatoes 250ml lamb or vegetable stock, preferably organic sea salt and freshly ground black pepper 1.5kg Desiree potatoes 100ml semi-skimmed milk a large knob of butter

    To prepare and cook your mince Peel and roughly chop the onion and carrots Trim and roughly chop the celery Peel and finely chop the garlic cloves Pick the rosemary leaves, discard the stalks Heat a large pan on a medium heat Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves Cook for 8 to 10 minutes, stirring occasionally, until softened Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour To make your mash topping Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water Boil for about 10 minutes until tender Stick a knife into them to check theyre soft all the way through Drain in a colander and return them to the pan Add the milk, butter and a pinch of salt and pepper Mash until smooth and creamy To assemble and cook your shepherds pie Preheat the oven to 190C/375F/gas 5 Transfer the lamb mixture to a large ovenproof baking dish Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling Serve with broccoli (see Brilliant broccoli) or some lovely peas

    JAMIESHOMECOOKINGSKILLS.COM
    Recipe Jamie Oliver. Photography David Loftus / Matt Russell.

    JAMIESHOMECOOKINGSKILLS.COM
    Recipe Jamie Oliver. Photography David Loftus / Matt Russell.

    JAMIESHOMECOOKINGSKILLS.COM
    Recipe Jamie Oliver. Photography David Loftus / Matt Russell.

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