Shepherd's Pie Mash Cup
A single portion of Irish cooking, ready in 33 minutes. About 1030 kcal and 40 g protein.
Per portion
Calories from protein 16%, carbs 24%, fat 60%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Boil the potatoes in salted water for 12–15 minutes until tender, then drain and mash with the butter and milk.
- 2
Meanwhile, heat the oil in a frying pan and brown the lamb mince for 4–5 minutes, breaking it up as it cooks, until no pink remains. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Add the onion and carrot and cook for 8 minutes until soft and translucent.
- 4
Stir in the tomato purée and fry for 1 minute until it darkens, then add the stock, Worcestershire sauce and thyme and simmer for 6–8 minutes until thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Heat the grill to high. Spoon the lamb mixture into a small ovenproof dish or a large mug, top with the mash and rough up the surface with a fork. Grill for 3–4 minutes until golden and crisp on top.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/shepherds-pie-mash-cup/
