Chunky Shepherds Pie Recipe
Ingredients
| Oil | 30 Milliliter | |
| Chuck | 500 Gram | |
| Trimmed of fat and cut in 2.5 cm | ||
| (1-inch) cubes | ||
| 2 lamb's kidneys, cored and sliced | ||
| Onion | 1 , chopped | |
| 2 carrots, peeled and cut into 5 mm | ||
| 1/4-inch) slices | ||
| Bisto | 250 Milliliter, made | |
| Bisto | 250 Milliliter, made | |
| Rich Gravy Granules as directed | ||
| Worcestershire sauce | 10 Milliliter | |
| Red wine vinegar | 30 Milliliter | |
| Potatoes | 750 Gram, peeled (Topping:) | |
| Boiled | ||
| Butter | 25 Gram (Topping:) | |
| 1 size 3 egg, beaten | ||
| Salt | 1 To taste (Topping:) | |
| 4. Mash the potatoes with the butter. Beat in the egg and season with salt. | ||
| Spoon the potato into a piping bag fitted with a large star nozzle and pipe | ||
| Rows of potato over the steak and kidney mixture. Alternatively, spoon the | ||
| Potato over the meat mixture and spread it out evenly with a fork. | ||
| 5. Preheat the oven to 180°C/350°F/Gas Mark 4. Sprinkle with the sesame | ||
| Seeds. Bake on a baking sheet for 45-50 minutes until hot; brown under a | ||
| Grill before serving if you like. | ||
Directions
1.
Heat the oil in a large pan and fry the beef and kidneys over a brisk heat, stirring frequently, until browned on all sides.
Remove.
2.
Add the onion and carrots and cook gently for 3-4 minutes.
Pour in the gravy, add the Worcestershire sauce and vinegar and bring to the boil.
Add the meat, cover and simmer gently for 1 1/2 hours stirring from time to time.
Heat the oil in a large pan and fry the beef and kidneys over a brisk heat, stirring frequently, until browned on all sides.
Remove.
2.
Add the onion and carrots and cook gently for 3-4 minutes.
Pour in the gravy, add the Worcestershire sauce and vinegar and bring to the boil.
Add the meat, cover and simmer gently for 1 1/2 hours stirring from time to time.
Chef
