It's made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping ⁠— sure to delight everyone at the table!

Yves shepherd's pie recipe. Web method preheat the oven to 220c/425f/gas 7. This classic shepherd's pie recipe starts by making a savory base of ground beef and vegetables in tangy tomato gravy. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to.

Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Cook, stirring, for 5 minutes, until soft. Step 3 add 2 tbsp tomato purée and a large splash of worcestershire sauce, then fry for a few mins.

Stir in soup, corn and milk. Stir in the flour and meatless ground round, breaking it. Web add onion and garlic and sauté for 3 to 5 mins, or until translucent.

Web this is key to the ease of this recipe. Plunge your spoon into a shepherd's pie with creamy mash and flavourful lamb mince. This traditional shepherd's pie is rich and meaty.

Once the beef is brown, you’ll add your frozen vegetables and a few other ingredients to make a quick gravy, which is the base of the pie. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas. In a large skillet, cook beef with onion and red pepper, crumbling beef, until meat is no longer pink and vegetables are tender;

Add the onion and cook for 5 minutes. Web preheat oven to 350°. Add mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half.