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Stovetop Shepherd's Pie
Victoria Haneveer

Stovetop Shepherd's Pie

Shepherd's pie is usually oven-baked but if you are without an oven make it on the stove. This tasty, ground lamb-based recipe is served with a grated potato topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Entree
Cuisine: USA (Traditional)
Ingredients Method

Ingredients
 

  • 1 chopped onion
  • 2 crushed cloves garlic
  • 2 diced carrots
  • 6 diced mushrooms
  • 5 1/3 oz (150g) lean ground beef
  • 14 oz (400g) chopped tomatoes
  • 1 tablespoon tomato concentrate
  • 1 crumbled bouillon cube (stock cube)
  • 2 teaspoons gravy granules
  • 3 tablespoons water
  • 7 oz (200g) can baked beans
  • 14 oz (400g) peeled potatoes, grated and squeezed dry in towel
  • Rosemary and other herbs
  • Salt and black pepper

Method
 

  1. Heat the oil and fry the onion and garlic until beginning to brown.
  2. Add the beef and stir over the heat until the grains are browned and separated.
  3. Add the carrot and mushroom, cook few minutes then stir in tomatoes, tomato concentrate, bouillon cube and herbs.
  4. Cook this mixture for 10 minutes or until the carrots are tender.
  5. Add the beans.
  6. Add the gravy granules to the water in a cup and mix well.
  7. Pour into pan and stir until thickened.
  8. Lower the heat.
  9. Heat the spray oil in a wok and fry the potato until browned.
  10. Place the meat in a dish, top with potato.
  11. Press down well.
  12. This is nice served with peas.