1 tsp1 Worcestershire Sauce
1/4 tsp thyme
1/8 tsp pepper
1/4 tsp salt
1/8 tsp Paprika
2 tbsp2 Ketchup
1 tsp Parsley
1 Medium Onion
1 lb3 Ground Lamb (If you use Beef you're making Cottage Pie, not Shepherds Pie!)
2 Large Carrots
1 24oz4 Package Refrigerated Garlic Mashed Potatoes5
1 packet Gravy mix6
1 Cup7 Water
Peel & Chop the onion, then combine it and the ground Lamb in a large skillet over a medium heat. Meanwhile, peel and chop the carrots, then add them to the skillet and cover it, but don't forget to stir it occasionally while you work on the sauce.
In a small saucepan, add the gravy mix, Worcestershire Sauce, thyme, salt, pepper, paprika, ketchup, parsley and water. Mix it all up then put it on a high heat and keep stirring it until it boils (if you stop stirring it may get lumpy). When it boils, remove it from the heat. Assuming the meat is brown at this point, drain excess juices from the skillet and pour in the sauce. Cover the skillet and let it simmer over a low heat while you heat the potatoes.
Pour the contents of the skillet into a casserole or baking dish and add the potatoes evenly across the top, fluffing with a fork. I usually place the baking dish on top of a foil covered baking sheet to catch any drips, but that's because my dish is always packed to the very top with juicy goodness and it tends to make a small mess in the oven. Broil (Grill for those in Britain) until the potatoes are golden brown on top and a little crispy (about 5 mins). Serves 4.
- tsp = Teaspoon
- tbsp = Tablespoon
- 1 Pound (lb) = 0.45 kilograms (453.59 grams)
- 24 ounces is equal to 0.68 kilograms (680.39 grams)
- I use Bob Evans Garlic Mashed potatoes.
- An oxo/bovril cube gravy would be better, but very hard to come by in the US, so I use McCormick Brown Gravy mix which is a pretty good substitute.
- 1 cup is equal to 236.59 milliliters (ml)