British recipe for Olympic rowing champions!
Sweeping the medal boards in Beijing in 2008, GB’s Olympic rowers would be looking for some good home made grub full of lean protein, carbohydrates and energy! This traditional recipe for Shepherd’s Pie can be made with mince or a meat free alternative, meaning it’s perfect for everyone.
Serves 4. Prep Time: 15 minutes. Cooking Time: 1 hour.
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots , chopped
- 500g pack minced lamb (or meat free equivalent)
- 2 tbsp tomato purée
- large splash Worcestershire sauce
- 500ml beef stock (or vegetable, if making vegetarian)
- 900g potatoes , cut into chunks
- 85g butter
- 3 tbsp milk
- Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins.
- When soft, turn up the heat, crumble in the lamb mince (0r meat free equivalent) and brown, tipping off any excess fat.
- Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
- Put the mince into an oven proof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.
Source: BBC Good Food, No fuss Shepherd’s Pie
Photography: Jessica Spengler @Flickr
You may also like:
Try this recipe for deviled eggs for budding basketball champions.