Shepherd’s pie is a traditional English dish consisting of a layer minced meat(lamb) in gravy and topped with a layer of mashed potato. The meat layer also consists of some vegetables like carrots, peas and herbs. In my version, I tend to add a little rice because it makes it less meaty. It forms one wholesome dish. I do not add any oil in the meat layer.
To be assembled-
475 gms of lamb mince
3 cloves of garlic, crushed
2 carrots, diced
2 onions, finely chopped
2tblsp plain flour
2 tblsp Worcestershire sauce
1 tblsp tomato puree
2 stock cubes made up to 300 ml stock
1 bay leaf
700 gms potatoes, peeled and chopped
1 tblsp butter
4 tblsp milk
1 cup cooked rice
salt and pepper to taste
Boil the potatoes, drain well and mash with the butter and milk until smooth. season with salt and pepper.
Place the mince, onion, garlic and carrot in a frying pan and fry for around 10 minutes.
Blend in the flour and add the Worcestershire sauce and the tomato puree. Gradually stir in the stock. Season with salt and pepper. Add the bay leaf and simmer for 15-20 minutes.
Add the rice, stir for 2-3 minutes and remove from heat.
Place the mince-rice in an ovenproof dish and place the potato on the top.