Shepherd's pie

Comfort food at it's very best and great if you've got a few people to cook for. Especially if you want to keep the washing up to a minimum.


Serves 4

2 tbsp dripping
1 red onion
1 clove garlic
1 large carrot, finely diced
4 spring onions
570g good minced lamb
2 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp flour
2 dashes Tabasco sauce
300ml stock
Salt and pepper

1lb potatoes
230g swede
230g carrots
3 tbsp milk
85g butter
Salt and pepper
1 tbsp chopped parsley
120g grated cheddar cheese
30g melted butter

• Heat 1 tbsp dripping. Sweat chopped red onion, then add the crushed clove of garlic. Add diced carrot and finely chopped spring onions. Cook for three or four minutes, then put aside.
• Heat 1 tbsp of dripping, then add meat. Fry and caramelise. Sprinkle with flour. Stir in, add ketchup, Worcestershire sauce and Tabasco. Add onions etc back to the pan. Add stock and cook. Leave to simmer for 30 minutes, then put to cool.
• Meanwhile cut potatoes, swede and carrot into even sizes. Cook, drain and dry. Add butter, milk and nutmeg, check seasoning. Add cheese and put potatoes into piping bag with star tube. Pour meat into pie dish. Pipe potato mixture on top.
• Brush with melted butter. Bake on 190˚C for around 30 minutes. Sprinkle with chopped parsley and serve.

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