SHEPHERD’S PIE WITH ROSTI TOPPING
PREP 15MIN
COOK 50MIN
INGREDIENTS Serves 4
- 1 onion
- 1 celery stick
- 1 carrot
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 500g frozen lamb mince
- 2 tsp plain flour
- 2 tbsp tomato purée
- 1 tbsp thyme leaves
- 400ml beef stock
- 100g frozen petits pois
- 400g frozen rosti
DIRECTIONS
PREPARATION
Chop the onions. Chop the celery sticks. Grate the carrots. Defrost the frozen lamb mince.
AND THE REST…
- Heat the oil in a frying pan and cook the onion, carrot and celery for 5 minutes
- Add the mince and cook until browned.
- Stir in the flour, cook for 30 seconds, then add the tomato purée, thyme leaves, beef stock and Worcestershire sauce.
- Season and simmer for 20 minutes, stirring occasionally, then add the petits pois.
- Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Spoon into 4 dishes (250-300ml) or a 1.2 litre dish.
- Top with the rosti, bake for 20 minutes and serve.
Add all items to cart 