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Shepherds pie with tomato and basil sauce
Ingredients
500 g lamb mince
100 g peas
100 g sweetcorn
100 g carrot
1 tsp rosemary
1 tsp oregano
1 tsp basil
1 tsp thyme
1 onion
2 garlic glove
350 g tomato and basil sauce
2 tbsp gravy granules
8 medium potatoes
30 ml milk
4 tbsp butter
Method
STEP 1
peel and chop your potatoes wash them in a colander then tip them into a saucepan
fill with water and season with salt and pepper (optional) cook until soft. about 25-30 minutes.
STEP 2
in a frying pan, add your garlic and onion and 2 tsp of butter and cook for 3 minutes
then add your herbs give them and good mix then add your lamb mince and mix altogether
and cook your lamb mince for about 2 minutes then add your vegetables and then add your
sauce and gravy granules, give it a stir and cover and leave to simmer for about 10 minutes
uncover and add a little bit of water if it’s to thick then add to a ovenproof dish.
STEP 3
drain the water from the potatoes in a colander then pop them back into the saucepan
add 30 ml milk and 4 tbsp of butter and beat them with a potato masher until smooth
and creamy an add to the top of your delicious mince and with a fork make some
squiggly patterns on top to get a nice crispy top place in the middle of the oven gas make 6 for about 40 minutes when done let cool for 5 minutes then eat and enjoy
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