Scalloped Potato Shepherd's Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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To make this classic old dish different i have added soy sauce and Tabasco to the mince for a real kick, and have layers of sliced potato cooked until crisp and golden. Ingredients:
500 g floury potatoes, thinly sliced |
1 teaspoon vegetable oil |
2 carrots, diced |
1 onion, finely chopped |
500 g ground lamb |
300 ml hot lamb stock |
1 tablespoon brown sauce |
2 tablespoons soy sauce |
1 tablespoon cornflour |
100 g frozen peas |
1/2 teaspoon tabasco sauce |
3 tomatoes, thinly sliced |
50 g cheddar cheese, finely grated |
salt & freshly ground black pepper |
Directions:
1. Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
2. Drain well.
3. Preheat the oven to 200°C.
4. Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
5. Pour in the hot stock and stir in the brown sauce and soy sauce.
6. Bring to the boil and simmer rapidly for 3-4 minutes.
7. Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
8. Season with salt, pepper and Tabasco, to taste.
9. Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
10. Sprinkle over the grated cheese, if using.
11. Bake for 25 minutes until golden.
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