Ingredients :
- 600 grams Minced lamb
- 300 grams Potatoes, peeled and chopped
- 300 grams Peeled and chopped carrots and turnip
- 30 grams Butter
- 1 dash Milk
- 1 Onion
- 1 clove Garlic
- 1 Sprig rosemary
- 1 pinch Salt and pepper
- Gravy
- 200 ml Lamb/beef stock
- 1 tbsp Tomato purée
- 1 Bay leaf
- 1 dash Olive oil
- 1 tsp (Heaped) plain flour
- 1 pinch Each Dried sage, rosemary, thyme
- Garnish
- 2 tbsp Grated mature cheddar
- 1 Tomato, sliced
Method :
- Chop onion and garlic, place in pan with rosemary sprig, lamb mince and seasoning. Brown mince, drain the fat off and set aside.
- In a pan, boil the potatoes, carrot and turnip. When soft, turn off heat, drain water, add the butter and milk and mash together. Set the mash aside.
- Make the gravy. Make up the stock in a jug, add the dried herbs, bay leaf and the tomato purée and mix. Set aside. In a saucepan, heat the olive oil, add the flour and mix well. Gradually add the stock, stirring all the while until you have a nice gravy consistency.
- Now bring it all together. Place the mince in a casserole dish. Pour over the gravy. Spread the mash over the top making peaks with a fork. Sprinkle over the cheese (don"t use a lot of cheese or it will overpower the pie), put a few tomato slices on top. Bake in the oven for 35 minutes.
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