Milly Fyfe's Shepherd's Pie | Recipe | Simply Beef & Lamb
Milly Fyfe's Shepherd's Pie
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Cooking tools:
- Kitchen scale
- Pie dish
- Potato masher
- Grater
- Chef's knife
- Cutting board
- Pan
- Saucepan
- Stove
- Oven
- Baking sheet
- Colander
- Fork
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 675g lean lamb mince
- 1 tablespoon of rapeseed oil
- 1 medium onion, peeled and finely chopped
- 150g frozen chopped carrots
- 150g frozen peas
- 6 chopped fresh cherry tomatoes, or similar
- 2 tablespoons of gluten-free plain flour
- 2 tablespoons of tomato ketchup
- 2 tablespoons of brown sauce
- 2 tablespoons of dried rosemary
- 1 gluten-free vegetable stock cube, crumbled
- 350ml hot vegetable stock (gluten free)
- 675g floury potatoes, unpeeled and cut into medium chunks
- 450g parsnips, unpeeled and cut into small chunks
- 100ml of milk
- 50g salted butter
- 50g grated Cheddar cheese
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