morsels45

morsels45 said

Shepherd’s pie

Mince under mash, forked rough so the ridges catch.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make shepherd’s pie

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Made properly

90 minutes · serves 4 · Medium

What you need

  • 600g lamb mince
  • 2 onions
  • 2 carrots
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire-style sauce
  • 400ml stock
  • 1kg potatoes
  • 80g butter
  • 100ml milk

What you do

  1. 1Brown the mince hard, in two batches, and pour off most of the fat.
  2. 2Soften the onion and carrot, add the purée and cook it out for 2 minutes.
  3. 3Mince back in with the stock and sauce. Simmer 40 minutes, uncovered, until thick. Runny filling makes a soggy pie.
  4. 4Boil and mash the potatoes with the butter and warm milk. Season it harder than feels right.
  5. 5Spread the mash over, fork the top into ridges, and bake at 200C for 25 minutes until the peaks are brown.

Weeknight

45 minutes · serves 4 · Easy

What you need

  • 500g lamb mince
  • 1 onion
  • 1 tin chopped tomatoes
  • Stock cube
  • 800g potatoes
  • Butter

What you do

  1. 1Brown the mince and onion together.
  2. 2Tomatoes and stock cube, simmered 20 minutes.
  3. 3Mash on top, forked, 20 minutes at 200C.