Macaroni Shepherd’s Pie. Served with Garden Peas and Runner Beans
Main Course / Nut Free / Shellfish Free / Traditional British / Suitable for Diabetics / Plain Soft Food
Submitted by: theenglishkitchen.blogspot.co.uk
750 gms Minced lamb
1 Lamb stock cube
1 Large Onion - diced
30 mls Vegetable or Olive Oil
2x150 gms Carrots - diced
2x150 gms Courgette - diced
1 Leek – washed and finely sliced
2 tblsps Fresh thyme
Salt and pepper to taste
30 mls Worcestershire sauce
30 mls Tomato puree
1 Garlic - crushed/chopped finely
100 mls Cold water
For Macaroni topping
35 gms Unsalted butter
750 mls Whole milk
30 gms Plain flour
2 Bay leaves
120 gms Extra mature cheddar cheese - grated
1 tbsp Dijon Mustard
150 gms Macaroni – dry weight
Salt and pepper to taste
2 Slices White bread – made into crumbs
1 tbsp Butter
800 gms Peas or runner beans (or both)
1. Preheat the oven to 180ºC/170ºC Fan Asst’d/350ºF/Gas mark 5.
2. Heat oil in a large pan, then add the diced vegetables. Cook over a low heat for approx 8 minutes - stirring from time to time.
3. Add the lamb mince and allow to cook through
4. Add the Worcestershire sauce, crumbled stock cube, tomato puree and water. Simmer over a low heat for 15 minutes until the sauce starts to bubble. Add more water if there is not enough sauce.
5. Add salt and pepper to taste - if required
6. Once cooked, lay the meat onto a large deep oven tray.
For the cheese sauce:-
1. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook for about 3 minutes until the flour is cooked through
2. Slowly add the milk - whisking all the time to ensure there are no lumps until it thickens. Add the bay leaves and simmer on a low heat stirring occasionally for 10 minutes.
3. Remove the bay leaves and stir in around three quarters of the cheese and mustard. Stir mix until the cheese is completely melted
4. Add salt and pepper to taste - if required
5 Cook the macaroni according to the instructions, leaving it slightly al dente or undercooked, drain and add to the cheese sauce mixture
6. Spoon the macaroni mixture on to the meat ready for baking
7. Melt the butter in a pan and pour over the breadcrumbs, add the remaining grated cheese and sprinkle gently over the top of the macaroni
8. Bake for 35 to 40 minutes 180ºC/170ºC Fan Asst’d/350ºF/Gas mark 5. Guide only. Refer to your appliance manual
The macaroni must not be overcooked or the pie will not slice well when served.
Serve with vegetables such as peas and green beans