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Description
In my opinion, a lot of people make their shepherd’s pie too dry; I like mine quite wet. Fry onion and garlic, add in the minced lamb. Fry the lamb thoroughly to cook off excess water, stirring it well to break down any lumps. Add seasoning, the Knorr Beef Stock Pot, water and simmer. Transfer to a dish, layer with cooked carrot and swede, top with mashed potato (I enrich mine with egg yolks) and bake till golden.
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (medium, chopped)
- 1 garlic clove (chopped)
- 500 grams lamb (minced)
- 10 grams plain flour
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. tomato puree
- 1 Knorr Beef Stock Pot
- 500 mL water
- 1 sprig thyme
- 1 swede (small, peeled, diced and boiled until just tender)
- 1 carrot (large, peeled, chopped and boiled until just tender)
- 500 grams mashed potato (made with 2 egg yolks, optional)
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Directions
- Heat the olive oil in a large casserole dish. Add in the onion and garlic and fry, stirring, for 2–3 minutes until lightly coloured.
- Add in the minced lamb and mix it into the onion mixture. Cook the lamb, stirring it often to break it up, for a good 10–15 minutes to cook off the moisture inside the lamb, this intensifies the flavour of the meat.
- Once the water has been cooked off, the lamb should crackle as the fat renders. Add in the flour and work it in thoroughly. Season with Worcestershire sauce and mix in. Add in the Knorr Beef Stock Pot, pour in the water and add in the thyme.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium550mg23% |
| Potassium780mg22% |
| Protein25g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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