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Shepherd’s Pie

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Ingredients
  

Filing

  • 1 kg Lamb stewing cubes use beef if lamb cannot be found
  • 2 Tbsp soya sauce or equivalent of salt
  • 1 tsp Pepper
  • 2 Tbsp flour
  • 2 Tbsp oil
  • 5 medium carrots cut into 1.5 cm cubes
  • 1 big brown onions chopped
  • 4 to matoes cut to 1/2 cm cubes
  • 2 Tbsp tomato paste
  • 1 cup stock
  • 1/2 cup red wine not red cooking wine
  • 1 Tbsp Italian herbs

Topping

  • 1 kg potatoes peeled and boiled till soft
  • 3 Tbsp butter
  • Milk/cream as much as required to get the right consistency how much depends on potatoes used
  • Salt and pepper to taste

Instructions
 

Make the filing

  • Season the lamb with soya sauce and pepper, and then coat with flour.
  • In a non-stick pan/pot (I used the pressure cooker pot), fry these lamb/beef pieces until brown.
  • Remove from pan and fry the carrots and onions.
  • Add in the meat, stock, red wine and herbs and cook until meat is soft. (I used a pressure cooker and cook for 12 minutes).
  • Reduce to a thick stew.

Mashed Potato toppings

  • Mashed the potatoes, and add the butter.
  • Adjust the seasoning with salt and pepper.
  • Adjust the consistency by adding some milk if too dry.

Assembly

  • Set oven to grill.
  • Add the tomatoes pieces to the stew.
  • Pour all of the stew a shallow dish.
  • Cover the top of the stew with the mash.
  • Grill on a high shelf until the top of the mash is light brown, which takes about 15 minutes.
  • Serve hot with a salad or vegetable dish.