Ingredients
- 500 g ground lamb or beef
- 700 g potato, diced
- 2 carrots, in chunks
- 1 onion, in quarters
- 2 garlic cloves
- 100 g peas
- 200 ml beef broth
- 2 tablespoons Worcestershire sauce
- 50 g butter
- 80 ml heavy cream
- Salt and pepper to taste
Step-by-step
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- Put the potato with water and salt in the mixing bowl and cook 20 minutes, Varoma, speed 1. Drain and set aside.
- Without washing, put in the onion, garlic and carrot and chop 4 sec, speed 5.
- Add oil and sauté 6 minutes, Varoma, speed 1.
- Add the meat, broth and Worcestershire sauce and cook 15 minutes, Varoma, reverse, spoon speed. Add the peas at the end.
- Mash the reserved potato with the butter and cream using a fork.
- Put the meat in a baking dish, cover with the mash and broil 15 minutes at 200°C.
Tips
- Run a fork over the mash so it browns into peaks.
- With beef it's called cottage pie, with lamb it's shepherd's pie.
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