British shepherd's pie

Nutrition per serving

• Step 1/6

  
  • ⅓ onion
  • ⅓ clove garlic
  • ⅔ sprigs thyme
  • ⅓ carrot
  • ⅓ stalk celery
  • oven
  • vegetable peeler
  • cutting board
  • knife

  Preheat oven to 200°C/ 392°F. Finely chop onion, garlic, and thyme leaves. Peel carrot and cut into fine dice. Cut celery into fine dice.

• Step 2/6

  
  • olive oil for frying
  • 166⅔ g ground lamb
  • salt
  • pepper
  • large frying pan
  • cooking spoon

  Heat some olive oil and sear ground lamb for approx. 2 – 3 min., breaking it up with a cooking spoon. Add onion, garlic, thyme, carrots, and celery and fry for approx. 5 – 8 min. Season well with salt and pepper.

• Step 3/6

  
  • ⅓ tbsp tomato paste
  • ⅔ tbsp flour

  Add tomato paste and fry for approx. 1 – 2 min. Then, add flour and stir constantly for approx. 2 – 3 min.

• Step 4/6

  
  • 116⅔ ml chicken stock

  Add chicken stock and let simmer over medium heat for approx. 10 – 12 min.

• Step 5/6

  
  • ⅓ kg mashed potatoes
  • ovenproof baking dish

  Place meat into a large ovenproof dish and spread mashed potatoes evenly on top.

• Step 6/6

  
  • 10 g parmesan cheese
  • cheese grater
  • oven

  Top with parmesan and bake in preheated oven at 200°C/ 390°F for approx. 20 – 25 min. until golden.