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You asked us to make it, so this week, we proudly present Mike's world famous Shepherd's Pie! Together with Sous-chef Fleur, they show us how to make this great British classic.
How do you make Shepherd's Pie? Do you have a secret ingredient? Let Fleur and Mike know below in the comments.
Watch new 'Food With Fleur & Mike' episodes every Wednesday. Each week they will try to recreate a popular recipe for the very first time, and also show us some of their favourite dishes.
What else what you like to see Fleur and Mike cook? Keep on letting us know in the comments and we will pass on the best, funniest and most challenging requests to the guys! Mike will try (almost) anything!
Full recipe instructions...
Serves: 4
Ready in: 1 hour 15 minutes
Prep time: 15 mins
Cooking time: 1 hour
Ingredients:
1kg Jersey Royal new potatoes
50g unsalted English butter by Sainsbury's
1 table spoon olive oil by Sainsbury's
1 onion, sliced
2 garlic cloves, peeled and crushed
1 x 500g pack British lamb mince by Sainsbury's
Small glass red wine
Carton of 'Italian chopped tomatoes in tomato juice' 390g
1 tea spoon gravy powder
1 sprig rosemary
350g of frozen So Organic peas
75g of Basics grated cheddar
Method:
1. Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and cook for 5 minutes until softened. Add the mince and cook, stirring, for 10 minutes until browned. Add the red wine, the chopped tomatoes, gravy and rosemary. Season with salt and pepper and simmer. Finally add the peas.
2. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 10 minutes until tender. Drain and mash with the butter. Season with freshly ground black pepper and set aside.
3. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Spoon the beef mixture into a large oven proof dish. Top with the mashed potato, cheddar cheese and bake in the oven for 20-25 minutes until golden and bubbling.
4. While the pie is cooking, steam or boil accompanying vegetables until tender. Drain and serve with the shepherd's pie.
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