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Recipes
Shepherds Pie
Mossland School
INGRIEDIENTS:
4 large potatoes
55g butter
125ml hot milk
750g lean cooked roast lamb
50g cheese
2 onions (Chopped)
3 tbls plain flour
Worcestershire source
METHOD:
Grease a 2 litre casserole dish and preheat the oven to hot 210 degree’s.Trim the meat of any fat and cut it into small cubes.
Melt the butter in a large pan. Add the onion and cook until golden
Sprinkle the flour and mustard into the pan and stir for 1minute.
Remove from the heat, gradually add the stock and stir until smooth.
Return to the heat, bring to the boil, then reduce the heat and simmer for 3 minutes.
Add the meat and Worcester sauce to the pan and stir, season with salt and pepper.
Remove from the heat and spoon the mixture into the casserole dish.
To make the potato topping, mix the milk, butter and salt and pepper to the mashed potato, spread over the meat, once done sprinkle cheese on top and bake for about 40 - 45 minutes
Food Label created by Nutrients - Version: 2.00
Product name: 'Shepherds Pie'
Cooked weight: 1600 grams
Number of portions: 6
One serving: 267 grams
Nutrition Information - Shepherds Pie
Typical values per 100g per serving Energy 676 kJ 1802 kJ 162 kcal 431 kcal Protein 10.7 g 28.7 g Carbohydrate 6.68 g 17.8 g of which Sugar 1.52 g 4.06 g Fat 10.4 g 27.7 g of which Saturates 5.49 g 14.6 g Fibre (NSP) 0.46 g 1.22 g Salt 0.24 g 0.63 g of which Sodium 0.09 g 0.25 g
guidance daily amounts for average adults Women Men Energy 2000 kcal 2500 kcal Fat (of which saturates) 70 g (20 g) 95 g (30 g) Salt 5 g 7 g
Ingredients lamb, potato, onions, semi skimmed UHT milk, butter, cheddar cheese, wheat flour, Worcestershire sauce() () = The list of ingredients contains components that
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This page was last updated on Thursday, 15 October, 2009