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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard. | 2. Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes. | 3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and ¼ teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes. | 4. Meanwhile, make potato topping. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2	lbs	ground	2422.224	0.0	153.1354	195.8645
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
worcestershire sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0
salt			coarse	-	-	-	-
pepper				-	-	-	-
pea	10	ounces	thawed	119.0679	21.4039	7.9379	0.5670000000000001
russet potato	2 1/2		peeled quartered	-	-	-	-
salt			coarse	-	-	-	-
pepper				-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2

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