Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
An old family favourite in most homes! My children love Shepherd’s Pie. I make a separate veggie one using Quorn mince for Mia. It’s worth making a large batch of the meat sauce and mashed potato so that you can make one large dish to feed 4-6 and some individual ones to keep in the freezer for quick kid’s teas. Just spoon the mince into ramekins and top with the mash.
Prep: 15 minutes
Cooking: 60 minutes
Total: 75 minutes
1.2kg lamb mince
3 onions chopped
4 garlic cloves crushed
2 tbsp Worcestershire Sauce
60g tomato puree
150ml red wine
500ml chicken stock
3 carrots grated
700g potatoes peeled and halved
Brown your mince in a a hot casserole with a lug of oil. This should take 15 minutes. Don’t be tempted to continually stir the mince or it won’t catch and get the tasty crispy brown edges.
Push the mince to one side of the pan and add the onions. Sauce them without combining them with the mince for 5 minutes before adding the garlic and stirring the mince and onions together.
Add the red wine. Let it bubble then add the Worcestershire Sauce and seasoning.
Add the tomato puree, then the stock and stir.
Add the grated carrot and let the mince simmer for an hour on the hob or put it in a slow oven for as long as poss.
Let the mince cool.
Add your peeled potatoes to salted boiling water and simmer for 20 minutes until soft. Drain and mash or put through a ricer adding the butter and milk plus seasoning.
Spoon the mince into an ovenproof dish then spoon over the mashed potato. Put in an oven at 190 degrees for 30 minutes or until the top is golden.