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Shepherd's Pie

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Prep Time: 2 mins
Cook Time: 30 mins
Serves: 4 - 6

Ingredients

• 2 x 450g packets ready made chilled creamy mashed potato
• 1 small onion, diced
• 1/2 tbsp vegetable oil
• 10 oz frozen peas
• 200ml chicken stock (use 1 chicken stock cube)
• 600g carrots
• a generous knob of butter
• 1 large onion, finely chopped
• 1 1/2 tbsp vegetable oil
• 1 lb minced lamb or beef
• 1 x 400g can chopped tomatoes, drained
• 1/2 tsp mixed herbs
• 1 tbsp Worcestershire sauce
• 1 tbsp tomate ketchup
• 1 bay leaf
• 1 egg white, lightly beaten
  

Method

1. Cook the carrots until quite soft (about 20 minutes), then mash with the butter until smooth and season to taste.
2. To prepare the layer of peas, saute the onion in the vegetable oil for about 5 minutes until softened, stir in the peas and pour over the stock. Bring to the boil and then simmer for 3 minutes.
3. Drain the stock from the peas and reserve.
4. Heat the oil in a large frying pan and saute the onion until softened. Add the meat and cook stirring occasionally until browned.
5. Add the chopped tomatoes and cook for 2 minutes. Add 5 fl oz of the reversed stock from the peas, the herbs, Worcestershire sauce tomato ketchup and bay leaf and season to taste.
6. Bring to the simmer and cook for about 20 minutes, stirring occosionally (add more stock if necessary). Remove the bay leaf.
7. Spoon the carrot purree into the base of a glass overproof dish (approximately 18cm diameter and 7.5cm deep, spoon the meat sauce on the top followed by a layer of peas and finally cover with the mashed potato.
8. Brush the potato with the beaten egg white and cook in an oven preheated to 180C for 25 to 30 minutes.

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