Shepherd's pie with minced lamb
4 servings
30 minutes
Shepherd's pie with lamb mince is a hearty dish deeply rooted in Caucasian cuisine. Its history goes back to when shepherds prepared nutritious meals from available ingredients: meat, potatoes, aromatic spices. The pie's flavor is rich and intense, with a soft mashed texture that pairs wonderfully with juicy meat in a flavorful sauce. The slight tang of ketchup and the depth of Worcestershire sauce complement the dish, creating its distinctive taste. The pie is baked to a golden crust, and butter adds tenderness to it. It's an ideal choice for a cozy family dinner, especially in cold weather. Shepherd's pie is served hot alongside fresh vegetables or herbs, making it not only delicious but also balanced in composition.
1
Preheat the oven to 200 degrees. Heat vegetable oil in a pan. Add finely chopped onion and finely chopped carrot and fry until golden. Add the meat and fry, breaking up large chunks with a fork.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Carrot: 1 piece
- Ground lamb: 1 kg
2
When the minced meat browns, add a little flour and mix. Add ketchup and crumble the bouillon cube. Add about 500 ml of water and mix. Bring to a boil, reduce heat, and simmer for 30 minutes. Add salt and Worcestershire sauce.
- Wheat flour: to taste
- Ketchup: 2 tablespoons
- Stock cube: 2 pieces
- Worcestershire sauce: to taste
3
Meanwhile, boil the chopped potatoes in boiling water for 12 minutes or until soft. Once the potatoes are soft, drain and mash with milk and salt.
- Potato: 6 pieces
- Milk: 4 tablespoons
4
Place the meat in a large fireproof dish or 4 small ones, and spread the puree evenly on top. Add pieces of butter on top and bake for about 20 minutes until the potatoes are browned. Serve with peas.
- Butter: 20 g
