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Shepherds Pie
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Lamb Recipes,Pie recipes,Recipes | No Comments
Serves 4-6.
Preheat the oven to 180 C.
Heat the oil in a frying pan and gently cook the onion, carrots, garlic and celery until celery is just tender.
Increase the heat and pour in the red wine, allowing it to bubble and reduce.
Add the tomatoes, beef stock, herbs and meat. Bring to the boil and then season to taste with salt and freshly ground black pepper.
Mix the flour with ¼ cup water until it is smooth, pour this into the lamb and stir to combine.
Meanwhile cook the potatoes in salted water, drain well and then mash with butter and milk.
Pour the lamb into a baking dish and top with potato. Bake for 20 minutes until potato is golden.
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