Rachel Riley’s Shepherd’s Pie

Cooking Time

Ingredients

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Ingredients

  • g lean lamb mince
  •   1 medium onion, peeled and diced
  •   2 medium carrots, peeled and diced
  •   1 stick celery, peeled and diced
  •   1 tsp fresh thyme leaves
  •   2 tbsp tomato purée
  • ml red wine
  • ml boiling water
  •   1 tsp Worcestershire Sauce
  •   4 tsp Bisto Best Lamb Gravy Granules
  • g butter
  •   2 egg yolks
  • g Maris Piper potatoes, peeled and cut into 3cm cubes
  •   Salt and pepper

  • 1

    Step 1

    In a non-stick pan with lid, fry the lamb mince on a high heat for 5 minutes or until browned.
  • 2

    Step 2

    Add the onion, carrot and celery and continue to cook for 2 minutes.
  • 3

    Step 3

    Add the tomato purée and cook for a further minute.
  • 4

    Step 4

    Add the red wine and cook for 3-4 minutes.
  • 5

    Step 5

    Add the water and Worcestershire sauce.
  • 6

    Step 6

    Stir well and gently simmer for 20 minutes. Sprinkle over the lamb gravy granules and stir in well. Simmer gently for a further 4-5 minutes.
  • 7

    Step 7

    Place into a baking dish. Allow to cool for at least 10 minutes.
  • 8

    Step 8

    Whilst the lamb is cooking/cooling, make the mashed potato.
  • 9

    Step 9

    Carefully top the lamb mince with mashed potato. Cover completely and run a fork over the top.
  • 10

    Step 10

    Bake in a hot oven for 20-25 minutes or until the potato is browned and everything is piping hot.
  • 11

    Step 11

    Serve with peas, broccoli and more gravy.

Ingredients

  • 450 g lean lamb mince
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 stick celery, peeled and diced
  • 1 tsp fresh thyme leaves
  • 2 tbsp tomato purée
  • 150 ml red wine
  • 300 ml boiling water
  • 1 tsp Worcestershire Sauce
  • 4 tsp Bisto Best Lamb Gravy Granules
  • 75 g butter
  • 2 egg yolks
  • 1000 g Maris Piper potatoes, peeled and cut into 3cm cubes
  • Salt and pepper