Marks Springtime Shepherds Pie
This hearty lamb and potato bake is the ultimate comfort food for a cozy family dinner. Tender lamb mince cooked with a medley of vegetables, topped with creamy mashed potatoes infused with herbs, and baked until golden and crispy. Each bite is bursting with savory flavors and creamy textures that will surely warm your soul. Enjoy this satisfying dish as you gather around the table with your loved ones.
— Constant Cookbook
Ingredients
- 1.5 kg of Potatoes
- 500g of Lamb Mince
- 2 Leeks, thinly sliced
- 4 Spring Onions, sliced
- 2 Carrots, diced
- 1 Stick of Celery, diced
- 1 Courgette, diced
- 200ml Carton of half fat Creme Fraiche
- Zest of One Lemon
- 50g of Butter
- 100ml of Milk
- 1 Bunch of Parsley (leaves only), chopped
- 1 Bunch of Chives
Instructions
- Heat the oven to 190*C/fan 170*C/gas 5
- Boil the Potatoes until tender {about 15 minutes}, then drain thoroughly.
- Meanwhile, heat a large frying panand cook the Mince, breaking it up with a Wooden Spoon, until browned- unless the Mince is very lean, you shouldn't need to add any Oil. Add the Leek, Spring Onion, Carrot and the Celery and cook, stirring for 3 minutes, until beginning to soften. Stir in the Courgette, Creme Frache and the Lemon Zest. Taste and Season.
- Heat the Milk and 1/2 of the Butter in a Pan, add the Potatoes and mash until smooth. Stir i the Herbs and Season with a little Salt.
- Put the Lamb mixture into a ovenproof dish and pile the Potatoe on top, spreading it all over o cover the meat completely.
- Dot with the rest of the Butter and bake for 20 miutes until Golden on top.
- Serves 4
Yield
Serves 4
Comments
No comments found.