Lamb and Potato Pie

Name: Lamb and Potato Pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 200 g Carrots; 1 stalk of celery; 2 TABLESPOONS Olive oil; 500 g Lamb minced meat; 1 TABLESPOON Tomato paste; 2 Branches of rosemary; 400 g Vegetable broth; 1 TABLESPOON Worcestershire sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g waxy potatoes; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
200 g Carrots
1 stalk of celery
2 TABLESPOONS Olive oil
500 g Lamb minced meat
1 TABLESPOON Tomato paste
2 Branches of rosemary
400 g Vegetable broth
1 TABLESPOON Worcestershire sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g waxy potatoes
7-10 Tbsp Oil

Directions

1
Peel and finely chop the onion. Peel carrots, quarter them lengthwise and cut them into slices. Wash, clean and chop the celery
2
Heat the oil and fry the diced vegetables for about 5 minutes, turning them over. Add meat and fry for another 10 minutes. Chop the meat with the spatula. Stir in tomato paste and fry briefly. Wash the rosemary, shake dry, pluck needles from the branches and chop. Deglaze the mincing pan with stock, bring to the boil and season with rosemary, Worcestershire sauce, salt and pepper
3
Peel, wash and dice the potatoes. Cook in boiling salted water for about 5 minutes. Drain the potatoes in a sieve and let them drain. First layer the mince pan, then the potatoes in an oiled casserole dish. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes