A favourite dish with families, this traditional English recipe is cheap to make, only costing less than £2 a head.
- 1 tbsp olive oil
- 500g lamb leg steaks, cubed
- 2 tbsp plain seasoned flour
- 1 large onion, sliced
- 2 small carrots, sliced
- 300ml hot chicken stock
- 1 tbsp Worcestershire sauce
- A few sprigs of fresh thyme
- 600g waxy potatoes
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Heat olive oil in a large, wide pan over a medium heat. Dust lamb leg steaks in plain seasoned flour and fry, in batches, until browned. Set aside.
- 2. Add onion to the pan with carrots, and cook for 5 minutes. Return the lamb to the pan with 300ml hot chicken stock, Worcestershire sauce and a few sprigs of fresh thyme. Season and remove from the heat.
- 3. Thinly slice potatoes and place half in an overlapping layer in a shallow ovenproof pan. Top with the meat mixture, then layer over the remaining potato and dot with butter. Cover and cook in the oven for 30 minutes, then remove the lid and cook for a further 20 minutes, until the potatoes are golden brown.
Per serving: 367kcals, 12.1g fat (4.1g saturated), 28.6g protein, 39.5g carbs, 6.7g sugar, 1.1g salt
To turn this into a shepherd’s pie, cut the lamb into very small pieces, add 2 tbsp each of tomato ketchup and tomato purée with the Worcestershire sauce and stock, then top with mash.