Shepherds Pie Recipe

The dish size I use is 23cm x 30cm

900g minced lamb

2 smallish onions

About 10 medium potatoes

2 carrots (optional)

2 tomatoes, chopped

1 tin tomato

Thyme

Desert spoon cornflour

Béchamel sauce (about 600ml). Buy or make it.

Grated emmental cheese

Fry onions until they are soft but not brown, add the lamb and fry on a medium heat until the mix dries out and starts to brown. You can add some sliced carrot at this point if you want. Add a couple of chopped tomatoes and a tin of tomatos and cook slowly for maybe an hour. 

At the end of the cooking add fresh thyme as you see fit and just mix it in along with some salt and pepper

Add about a desert spoon of cornflour mixed in a little water to stiffen the mix. 

Let it cool, then spread it on the bottom of the dish.

Boil the potatoes in big chunks till they are not quite done and then cut in to slices and lay the slices of potato over the top of the dish. They cover the dish twice over so there is a good layer. Add bit of salt on too of the potatoes. It is ok to have some potato left over if you boiled too many. Have them fried for breakfast sometime!

Add two squeezy packets of béchamel sauce on top - in intermarche they are in the chiller section above the milk by the creme anglaise. 

Add a load of grated emmental and put in a 180°C oven for about 1 hr 30. Adjust the temperature as it cooks so it bubbles gently and the cheese ends up a nice tasty brown colour.