SHEPHERD'S PIE
The 5-A-Day Menu Planner
by Susannah Blake
Serves 4
Ingredients
3 garlic cloves, crushed
2 tbsp. olive oil
1 lb. lean ground lamb
scant 1 cup seeded and chopped red bell peppers
scant 1 cup mushrooms, chopped
2 cups peeled and chopped tomatoes
1 tbsp. tomato paste
scant 1/2 cup lamb or beef stock
1 tsp. dried oregano
4 cups diced potatoes
3 tbsp. butter
4 tbsp. milk
salt and freshly ground black pepper
Directions
Heat the oven to 425°F.
Gently fry the garlic in the oil about 1 minute, then add the lamb and brown it all over. Add the bell peppers, mushrooms, tomatoes, tomato paste, stock, and oregano and bring to a boil, then reduce the heat and cook gently about 20 minutes until the mixture is thick, stirring occasionally.
Meanwhile, cook the potatoes in boiling salted water about 10 minutes or until tender, then drain and leave to steam dry.
Mash the potatoes with the butter and milk until smooth and season to taste with salt and pepper.
Spoon the lamb mixture into a baking dish, spoon the potatoes on top, and bake about 15 minutes until golden, then serve.
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