Shepherd's pie
British & European75 mins£1.37 a portionFreezes well
Ingredients
Serves 4
- Lamb mince500g
- Brown onions150g
- Carrots200g
- Frozen garden peas150g
- Gravy granules30g
- Tomato puree20g
- White potatoes1kg
- Butter25g
- Semi-skimmed milk50ml
Plus salt and pepper. About £5.48 for the amounts used.
Method
- 1
Heat the oven to 200°C (180°C fan, gas 6).
- 2
Peel 1kg potatoes, cut into chunks and boil for 15-20 minutes. Drain and mash with 25g butter and 50ml milk.
- 3
Fry 500g lamb mince with 1 chopped onion and 200g diced carrots for 10 minutes. Spoon off any excess fat, then stir in 1 tbsp tomato puree.
- 4
Add 30g gravy granules and 300ml boiling water and simmer for 10 minutes, adding 150g frozen peas for the last 2 minutes.
- 5
Tip into a baking dish, spread the mash on top and bake for 25 minutes until golden.
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