Simple supper: Shepherd’s Pie recipe

This shepherd's pie is very easy to make and goes down well with everybody from supper guests to immediate family

Xznrtm7fswSTcKe6Jrb5PY.jpg
Shepherd's Pie

Ingredients

500g lamb mince 1 onion 1 carrot 1 can chopped tomatoes 4 large potatoes Butter A small amount of milk Olive oil Frozen peas Stock

Method Preheat the oven to 180°c. Put the peeled potatoes on to boil for 20 minutes or until soft. Sweat the finely chopped onion and carrot in olive oil over a low heat until soft. Remove from the pan and set aside. Turn up the heat and add the lamb mince to the pan, brown all over. Add the cooked onion, carrot and tinned tomatoes to the pan and mix together over a low heat. Put the mixture into an ovenproof dish and cover with a lid, cook for 1 ½ hours. You may wish to add a little stock here if the mixture becomes dry. Meanwhile drain the potatoes and mash with butter and a little milk, season. When the meat is properly cooked, remove from the oven and spread the mash on top. Return to the oven to colour the mash and serve with peas and tomato sauce.

Country Life

Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.