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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few minutes Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway. | 2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk. | 3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2 -3		chopped	0.0	0.0	0.0	0.0
lamb	500	g	ground	1335.0	0.0	84.4	107.95
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
worcestershire sauce	1			-	-	-	-
beef stock	500	ml		362.1485	39.4635	13.3675	17.0955
potato	900		cut	-	-	-	-
butter	85			7267.5	333.9225	227.0775	612.0
milk	3	tablespoons		27.45	2.151	1.4175	1.4715

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.