Lamb Pie And Mustard Thatch

Lamb Pie And Mustard Thatch, Softness never seen before

Lamb Pie And Mustard Thatch, If you are bored with a typical pie, make this one.

Ingredients

  • 800g/1¾lb floury potatoes, diced
  • 60ml/4 tbsp milk
  • 15ml/1 tbsp wholegrain or French mustard
  • A little butter
  • 450g/1lb lean lamb, minced
  • 1 onion, chopped
  • 2 celery sticks, thinly sliced
  • 2 carrots, diced
  • 30ml/2 tbsp cornflour (cornstarch) blended into 150ml/¼ pint/⅔ cup lamb stock
  • 15ml/1 tbsp Worcestershire sauce
  • 30ml/2 tbsp chopped fresh rosemary, or 10ml/2 tsp dried
  • Salt and ground black pepper
  • Fresh vegetables, to serve

Details

Serves: 4

Energy 437Kcal/1841kj
Protein 27.6g
Carbohydrate 54.6g
which sugars 6.6g
Fat 13.6g
which saturates 6.1g
Cholesterol 86mg
Calcium 68mg
Fibre 3.9g
Sodium 187mg

Method

Step 1

Cook the potatoes in a large pan of boiling lightly salted water until tender. Drain well and mash until smooth, then stir in the milk, mustard, butter and seasoning to taste.

Meanwhile preheat the oven to 200°C/400°F/Gas 6.

Step 2

Fry the lamb in a non-stick pan, breaking it up with a fork, until browned all over.

Add the onion, celery and carrots and cook for 2-3 minutes, stirring. Stir in the stock and cornflour. Bring to the boil, stirring all the while, then remove from the heat.

Step 3

Stir in the Worcestershire sauce and rosemary and season to taste. Turn the lamb mixture into a 1.75 litre/3 pint/ 7 cup ovenproof dish and spread over the potato topping evenly.

Bake for 30-35 minutes until golden. Serve hot with a selection of fresh vegetables.

VARIATION

Although the original shepherd’s pie is made with lamb, most people make it with minced beef as well.

To vary the potato topping slightly, try adding horseradish – either creamed or for an even stronger flavour, freshly grated.

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