Lamb Pie And Mustard Thatch -

Lamb Pie And Mustard Thatch

Ingredients

800g/1¾lb floury potatoes, diced
60ml/4 tbsp milk
15ml/1 tbsp wholegrain or French mustard
A little butter
450g/1lb lean lamb, minced
1 onion, chopped
2 celery sticks, thinly sliced
2 carrots, diced
30ml/2 tbsp cornflour (cornstarch) blended into 150ml/¼ pint/⅔ cup lamb stock
15ml/1 tbsp Worcestershire sauce
30ml/2 tbsp chopped fresh rosemary, or 10ml/2 tsp dried
Salt and ground black pepper
Fresh vegetables, to serve

Details

Serves: 4

Method

1. Cook the potatoes in a large pan of boiling lightly salted water until tender. Drain well and mash until smooth, then stir in the milk, mustard, butter and seasoning to taste. Meanwhile preheat the oven to 200°C/400°F/Gas 6.

2. Fry the lamb in a non-stick pan, breaking it up with a fork, until browned all over. Add the onion, celery and carrots and cook for 2-3 minutes, stirring. Stir in the stock and cornflour. Bring to the boil, stirring all the while, then remove from the heat.

3. Stir in the Worcestershire sauce and rosemary and season to taste. Turn the lamb mixture into a 1.75 litre/3 pint/ 7 cup ovenproof dish and spread over the potato topping evenly. Bake for 30-35 minutes until golden. Serve hot with a selection of fresh vegetables.

VARIATION:- Although the original shepherd's pie is made with lamb, most people make it with minced beef as well. To vary the potato topping slightly, try adding horseradish - either creamed or for an even stronger flavour, freshly grated.

Energy 437Kcal/1841kj; Protein 27.6g; Carbohydrate 54.6g, of which sugars 6.6g; Fat 13.6g, of which saturates 6.1g; Cholesterol 86mg; Calcium 68mg; Fibre 3.9g; Sodium 187mg

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