© J Sainsbury plc 2020
Shepherd’s pie with an anchovy twist
Shepherd’s pie with an anchovy twist
Mix up your shepherd's pie with some anchovies – they work perfectly with the lamb mince and tomato base.
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Ready in 1 hour 25 minutes
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Cooking time 1 hour 10 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 0.5 tin of anchovies, drained and very finely chopped
- 500 g lamb mince
- 1 tsp dried thyme
- 1 tsp Worcester sauce
- 1 tbsp tomato purée
- 1 tbsp flour
- 400 ml lamb stock
- 800 g potatoes, peeled
- 100 ml milk
Method
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1
Preheat the oven to 180°C, 160°C fan, gas mark 4. Heat the olive oil in a large frying pan, and fry the onions, carrot and celery with the anchovies over a medium heat for 8-10 minutes until softened. Remove from the pan and set aside.
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2
Add the lamb mince to the same pan and fry over a medium heat until browned, then add the vegetables back to the pan. Add the dried thyme, Worcester sauce and tomato purée and cook for a further couple of minutes. Sprinkle over the flour and cook, stirring well, for a couple of minutes before adding the stock. Leave to simmer for around 20 minutes until the sauce has reduced.
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3
Meanwhile, boil the potatoes until tender, drain and mash with the milk. Season with black pepper.
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4
When the sauce has reduced, pour the mince into a 1.5 litre pie dish. Smooth the mashed potato over the top and then rough it up with a fork to create a textured topping. Bake in the oven for 25-30 minutes or until golden.
