A comforting shepherd's pie made with tender minced lamb, sautéed vegetables, and a rich gravy, all topped with creamy mashed potatoes that crisp to golden perfection in the oven.
Ingredients extracted via AI
Ingredients
1.8 kg potatoes2 PL oil2 ks onion2 ks celery2 ks carrot0.9 kg minced lamb0.5 ČL salt0.5 ČL black pepper2 PL Worcestershire sauce1 l beef or lamb stock120 ml heavy cream120 g unsalted butter2 PL cornstarch4 PL cold water
Procedure generated via AI
Peel and chop 1.8 kg of potatoes. Place them in a pot, cover with cold water, bring to a boil, and simmer gently for 15 minutes until tender.
Preheat the oven to 200°C (390°F).
Heat two tablespoons of oil in a large pan over medium heat. Add two finely chopped onions, two finely chopped celery stalks, and two peeled, chopped carrots. Cook for 5 minutes until the vegetables soften.
Add 900 g of minced lamb to the pan. Cook, breaking it up with a spoon, until browned all over.
Season with half a teaspoon of salt and half a teaspoon of black pepper. Stir in two tablespoons of Worcestershire sauce and 1 litre of beef or lamb stock. Mix well and simmer for 5 minutes.
Drain the cooked potatoes and mash them thoroughly in a bowl.
Stir in 120 ml of heavy cream, 120 g of unsalted butter, half a teaspoon of salt, and half a teaspoon of black pepper until smooth and creamy.
Make a slurry by mixing two heaping tablespoons of cornstarch with four tablespoons of cold water.
Add the slurry to the meat mixture in the pan and stir well. Cook until the sauce thickens, adding more slurry if needed.
Remove the pan from heat. Using a slotted spoon, transfer the meat mixture to a baking dish, leaving the remaining sauce in the pan to serve alongside later.