Easy Shepherds Pie
(1)
40 minutes
This is our version of a shepherd's pie that we have for dinner on a Monday night after a Sunday roast lamb. You can make it without the pie crust; we just love the butter flavour mixed with the meat and vegetables.
1 person made this
Ingredients
Serves: 6
- 1 tablespoon olive oil
- 1 onion, diced
- 1 teaspoon crushed garlic
- 500g leftover roast lamb, finely diced
- 2 cups diced vegetables, cooked (carrots, corn, peas)
- 1/2 cup vegetable stock
- 2 tablespoon tomato sauce
- 1 teaspoon Worcestershire sauce
- 5 large potatoes, skinned, cooked and mashed
- 1 tablespoon butter
- 1 23cm pie crust, cooked
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Preheat oven to 200 degrees C.
- Heat olive oil and fry onion until translucent. Add garlic and lamb, stir for two minutes. Add vegetables, tomato sauce, Worcestershire sauce and vegetable stock and stir for 5 minutes. Put mixture into pie crust.
- In a medium bowl mix potatoes and butter until relatively smooth. Spread this over the vegetable mix in the pie crust.
- Cook in preheated oven for 30 minutes or until bubbling.
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Reviews and Ratings
Global Ratings:
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Reviews in English (1)
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Delicious and easy. If you want to make it dairy free simple cut out the pastry and don't use butter when whipping the potatoes - 28 May 2012