Greek shepherd’s pie


4 oz bacon, finely chopped
1 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks. Finely chopped
1 garlic clove, chopped
2 lb minced lamb

3 fl oz (85 ml) milk
14 oz can tomatoes
1 tbsp worcestershire sauce
1 tsp ground cinnamon
2 tbsp chopped fresh oregano
2 lb cooked potato, mashed
1 tbsp chopped fresh mint

2 oz cheddar or gruyere, grated

How to prepare

The lamb can be cooked on the hob or in the oven. If you intend to use the oven, preheat to 150c/300f. Fry the bacon in a flameproof casserole until the fat runs. Add the oil, onions, carrots, celery and garlic, and cook gently until soft. Stir in the lamb and brown it. Add the milk and let it bubble. Whiz the tomatoes in a food processor or blender and add to the lamb with the oregano, cinnamon, worcestershire sauce and mint. Place in the oven or cook gently on the hob for 1 hour. Raise the oven temperature to 200c/400f. Tip the lamb mixture into a pie dish. Cover with potato and sprinkle with cheese. Heat through in the oven or brown under the grill (broiler?)

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