A Greedy Fox take on a traditional classic Shepards Pie. Cutting through the creamy mash into the gravy drenched meat and vegetables is a sight and smell to behold.
1 tbsp olive oil or your healthy alternative
1 large onion chopped
2 carrots diced
500g lamb mince
1 tbsp The Greedy Fox Burger and Steak Seasoning
1 tbsp tomato purée
500ml beef stock
1 tbsp Worcestershire sauce
1 tbsp plain gluten free flour normal will work just well
For the mash
600g potato peeled and chopped roughly the same size.
Butter to taste
2 tbsp milk
Salt and pepper
Heat the oil in a casserole pan add the onion and carrot and fry over a medium heat for 5 mins until softened.
When soft, turn up the heat, crumble in the lamb and The Greedy Fox Burger and Steak seasoning cook until the lamb has browned, carefully drain away any excess fat.
Add the flour and stir well to combine
Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Meanwhile, heat the oven to 180C
To make the Mash
Boil the potatoes in salted water for 10-15 mins until tender. Drain.
Then mash with the butter and milk.
Put the mince into an ovenproof dish, top with the mash.
Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.
Make a big batch and freeze before the oven stage it will keep in a freezer for up to a month.
(To bake from frozen, cook at 170deg for 1 hr-1 hr 20 mins until piping hot in the centre. Leave to stand for 5 mins before serving)