Scalloped Potato Shepherd’s Pie
You’ve seen it before, but you can’t beat an old classic. To make it a bit different I’ve added soy sauce and tabasco to the lean mince for a bit of a kick. I’ve also pinched the topping from a Lancashire hotpot – layers of sliced potato cooked until crispy and golden.
Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes. Drain well.
Preheat the oven to 200°C/400F/Gas 6. Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned. Pour in the hot stock and stir in the brown sauce and soy sauce. Bring to the boil and simmer rapidly for 3-4 minutes.
Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened. Season with salt, pepper and Tabasco, to taste.
Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely. Sprinkle over the grated cheese, if using. Bake for 25 minutes until golden.
- 500g floury potatoes, thinly sliced
- 1 teaspoon vegetable oil
- 2 carrots, diced
- 1 onion, finely chopped
- 450g lean minced lamb
- 300ml hot lamb stock
- 1 tablespoon brown sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornflour
- 100g frozen peas
- few drops of Tabasco sauce
- 3 tomatoes, thinly sliced
- 50g reduced-fat cheddar cheese, finely grated (optional, but nice)
- salt & freshly ground black pepper