Shepherd's pie with rosti topping
This simple recipe uses frozen ingredients, making it easy to produce hearty meals any time without having to worry about the freshness of the ingredients!
Preparation
Chop the onions. Chop the celery sticks. Grate the carrots. Defrost the frozen lamb mince.
And the rest...
- 1 Heat the oil in a frying pan and cook the onion, carrot and celery for 5 minutes
- 2 Add the mince and cook until browned.
- 3 Stir in the flour, cook for 30 seconds, then add the tomato purée, thyme leaves, beef stock and Worcestershire sauce.
- 4 Season and simmer for 20 minutes, stirring occasionally, then add the petits pois.
- 5 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Spoon into 4 dishes (250-300ml) or a 1.2 litre dish.
- 6 Top with the rosti, bake for 20 minutes and serve.