Shepherds pie recipe

This one has a secret ingredient for extra savouriness. Add the onion and cook for 5 shepherds pie recipe. Meanwhile, in a large frying pan, heat the olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.

Stir the onions, then add the flour and stir. Add the bay leaves, thyme and anchovy and stir. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes, stirring regularly. For the mash, boil the potatoes until tender.

Drain, add the milk, butter and egg yolk, then mash until smooth. Pour the meat into a 1. Put the dish into the oven and cook until the surface is golden brown. These will keep in the freezer for up to 2 months. To cook from frozen, defrost the meat and mashed potato in the fridge overnight and then continue from step 7, making sure the shepherd’s pie is piping hot all the way through before serving.

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