Shepherd's pie

60 min · Serves 4

A Kubbord recipe

Steps written by Kubbord

What goes in

• 500 gground lamb
• 800 gpotatoes
• 2carrots
• 1onion
• 300 mlstock

How to cook it

1. Peel and chop the 800 g potatoes into evenly sized chunks, place them in a pot covered with water, and bring to a boil over medium-high heat.
2. Boil the potatoes for 15 to 20 minutes until fork-tender, then drain them thoroughly and mash them until smooth.
3. Preheat the oven to 200°C (400°F). Finely dice the 1 onion and 2 carrots.
4. In a large skillet over medium-high heat, cook the 500 g ground lamb for 6 to 8 minutes, breaking it apart with a spoon, until browned throughout and it reaches an internal temperature of 160°F (71°C).
5. Add the diced onion and carrots to the skillet with the lamb and cook over medium heat for 5 to 7 minutes until softened.
6. Pour in the 300 ml stock, reduce the heat to medium-low, and simmer for 20 minutes until thickened and not soupy.
7. Transfer the meat and vegetable mixture into an 8x8-inch (20x20 cm) baking dish and spread the mashed potatoes evenly over the top.
8. Rough up the surface of the potatoes with a fork and bake for 25 minutes until bubbling and the potato peaks catch and turn golden brown.

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