Last updated
31 December 1969

Rustic Shepherd's Pie

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"Minced lamb or beef cooked with onions, carrots, herbs and tomatoes with a topping of healthy creamed potatoes."

Recommendation: Serve immediately with a side dish of fresh peas or runner beans.

Ingredient	Metric	Imperial	Calories
Milk, Reduced Fat, Fluid, 2% Milkfat, Protein Fortified, With Added Vitamin A	30 g	-	17
Oil, Olive, Salad Or Cooking	1 tsp	-	40
Margarine, Regular, Unspecified Oils, Without Added Salt	25 g	-	179
Soup, Stock, Beef, Home-Prepared	200 g	-	26
Sauce, Worcestershire	1 tbsp	-	13
Carrots, Raw	225 g	-	92
Mushrooms, White, Raw	125 g	-	28
Onions, Raw	2 large	-	120
Potatoes, White, Flesh And Skin, Raw	750 g	-	518
Tomatoes, Crushed, Canned	200 g	-	64
Wheat Flour, White, All-Purpose, Enriched, Bleached	10 g	-	36
Lamb Mince	700 g	-	1645
Spices, Mixed Herbs	1 tsp, leaves	-	2

Total	2780
Calories per portion	927

Add the olive oil to a large saucepan on a medium heat. Place the lamb or beef into the saucepan and heat until brown.
Add the onions, carrots and garlic and cook for a further 8-10 minutes until the onions are nicely browned. Stir in the flour and cook for approximately 2 minutes then stir in the stock and tomatoes and bring to the boil.
Upon boiling, add the mushrooms, Worcestershire sauce (optional), seasoning and herbs and stir for 1 minute. Reduce the pan to a simmer, cover and continue to heat for a further 25 minutes stirring occasionally.
Meanwhile, cook the potatoes in boiling salt water until soft. Drain and mash through thoroughly adding the margarine and milk until fluffy and creamy.
Empty the meat mix into an ovenproof dish and spread evenly to create a flat top. Then spoon the mashed potato out on top of the meat mix and again spread evenly. Spike the top of the potato layer with the back of a fork.
Cook in a preheated over at 200 °C / 400 °C / Gas Mark 6 for approximately 30 minutes until the potatoes are golden brown and piping hot.