Shepherd's Pie

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50 ml Olive oil
2 Cloves of garlic, chopped
1 Spanish onion, chopped
500 g Lamb mince
3 tbsp Plain flour
400 ml Crushed tomatoes
200 ml Beef stock
1 tbsp Worcestershire sauce
1 sprig of rosemary
1 Bay leaf
Salt and pepper to taste
200 g Peas, blanched (or frozen)

Mashed potatoes

500 g Potatoes, peeled and diced
1 Small sweet potato, peeled and diced
150 ml Milk
40 g Butter
Salt, nutmeg
Shallots, sliced, for garnish

Preparation

Pan-fry onion and carlic in olive oil first, then add lamb mince, and brown gently.
Add flour and stir until well blended in, then add stock and crushed tomatoes.
Season with Worcestershire sauce, salt and pepper, and add rosemary and bay leaf.
Simmer for 30 minutes on low heat.
While the meat mixture is cooking, lay the potatoes and sweet potatoes in the perforated cooking tray, put into the cold cooking space and steam (step 1).
Bring milk to the boil, season with butter, some salt and nutmeg.
Place meat mixture in ceramic dish and top with peas and then mashed potato.
Place the dish on the wire shelf in the preheated cooking space. Bake (step 5).

Cooking steps

Steaming 100°C for 30 Mins
Prepare
(Pre-)heat cooking space to 200°C with Hot air + steaming
Put the food in
Hot air + steaming 200°C for 20 Mins
  • Wire shelf
  • White ceramic dish
  • Perforated cooking tray
Quantity Ingredient
500 g Potatoes
Salt, nutmeg
2 Cloves of garlic
Salt and pepper to taste
50 ml Olive oil
200 ml Beef stock
400 ml Crushed tomatoes
500 g Lamb mince
1 Bay leaf
40 g Butter
1 tbsp Worcestershire sauce
1 sprig of rosemary
Shallots
200 g Peas
1 Small sweet potato
3 tbsp Plain flour
1 Spanish onion
150 ml Milk

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