Ingredients:
2 tablespoons (30ml) olive oil
1 large onion, peeled and finely chopped
1 large carrot, finely chopped
115g chopped mushrooms
500g minced lamb
1 1/4 cups (300ml) strong meat stock
1 tablespoon (15ml) cornstarch (mixed with a little meat stock)
2-3 tablespoons (10-15ml) Worcestershire Sauce
1 tablespoon (15ml) crushed tomato or tomato purée
675g boiled potatoes
2 tablespoons (25g) butter
3 tablespoons (45g) hot milk
1 tablespoon (15ml) fresh, shopped tarragon (and 1 small sprig for decoration)
salt and black pepper
Help
tablespoon = cucharada
finely chopped = picada fina
minced lamb = carne de cordero picada (si es carne de buey, se convierte en cottage pie).
strong meat stock = caldo de ternera fuerte
cornstarch = harina de trigo
Bay leaf = hoja de laurel
Worcester Sauce = salsa Worcestershire
crushed tomato -= tomato triturado
tarragon = estragón
sprig = ramita
Instructions:
1. Heat the oil in a large frying pan and add the carrot, onion and mushrooms. Fry, stirring occasionally, until they turn golden.2. Add the lamb. Stir and cook until it changes colour.
3. Mix the cornstarch with a little meat stock and add to the pan.
4. Pour in the rest of the stock and bring to a slow boil while constantly stirring.
5. Add the bay leaf and Worcestershire sauce, and crushed tomato. Stir.
6. Cover the pan and simmer on a low heat for 1 hour. Stir occasionally.
7. Uncover for a while (if necessary) to allow any excess water to evaporate. Do not let it boil or stick to the bottom of the pan.
8. Pre-heat the oven to 190º C /gas 5.
9. Boil the potatoes for 2 minutes until soft and mash with butter, milk, salt and pepper.
10. Add the tarragon, salt and pepper to the meat. Stir and empty into a casserole dish ready for the oven.
11. Cover with the mashed potato and make a design on top with a fork.
12. Bake for 25 minutes until brown. Serve hot with a sprig of tarragon on top for decoration.
Help
frying pan = sartén
to fry = freír
to stir = remover
to mix = mezclar
to add = añadir
to pour = echar
to boil = hervir
to simmer = hervir a fuego lento
to cover = tapar, cubrir
to stick = pegar
to mash = hacer puré de, moler
