Mini shepherd's pie recipe
Give this classic family dish a gastro-pub-style makeover by being serving these in individual pots.
Serves: 2
Preparation time: 20 minutes
Cooking time: 1 hour
You will need
225g lamb mince
1 small onion, chopped
200g can tomatoes
1 tsp tomato puree
1 clove garlic crushed
1 tsp dried mixed herbs
220g can baked beans
225g potatoes, roughly chopped
175-225g parsnips, roughly chopped
4 tbsp butter
Salt and freshly ground pepper
Method
1. Pre heat the oven to 190?C/375?F/gas mark 5.
[See also: Delicious and healthy Tiramisu]
2. Dry fry the mince and onion until brown. Add in the canned tomatoes, tomato puree, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes.
3. Meanwhile cook the potatoes and parsnips together in boiling salted water for 20 -30 minutes until soft and then drain. Mash them until smooth, stir in the butter, check for seasoning then spread the mixture on top of the pies. Sprinkle with sesame seeds then bake for 15 – 20 minutes until golden brown and heated through.
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