Saturday, December 6, 2014

Shepherds Pie

A Robert Irvine recipe

1 Tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 carrot, diced
1 lb ground lamb or beef
1 cube beef bouillon
1 lb tomatoes, chopped
3 Tbsp tomato puree
1 Tbsp corn flour
2 lbs potatoes, peeled and chopped
1 stick margarine
salt and pepper

Preheat the oven to broil.

Heat the olive oil over medium heat.  Add onion, garlic, and carrot and cook until soft.  Add the meat and bouillon and cook until the meat in cooked.

Stir in tomatoes, tomato puree, and corn flour.  Simmer, stirring occasionally, for about 15 minutes until thickened.

Cook potatoes in a pot of water until soft.  Drain and mix with margarine, salt and pepper.

Put filling in a deep dish baking dish and top with the mashed potatoes.  Broil until the top is brown and crisp.

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