REAL ENGLISH SHEPHERDS PIE!
	 
1 onion, diced			1 tablespoon olive oil
1 lb. lamb, minced			1 clove garlic, crushed
1 large carrot, diced		1 beef stock cube
1 lb. chopped tomatoes		1 tablespoon corn flour
3 tablespoons tomato puree		pinch of salt and pepper
2 lb. potatoes
1 stick butter
This is how to make a real English shepherds pie, made with lamb. If made with beef, 
it would be known as cottage pie. 
Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. 
Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. 
Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, 
stirring occasionally, for about fifteen minutes, or until thickened. 
Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste. 
Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) 
until the top is brown and crisp. 
Delicious topped with melted cheese. Enjoy! 

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Inglés VERDADERO GUIA PASTEL! 

1 cebolla en cubitos		1  cucharón de aceite de oliva
500gm cordero picado 		1 ajo de clavo, aplastó 
1 zanahoria grande en cubitos 	1 acciones de carne de vaca cubican 
1 l. cortó tomates 			1 harina de maíz decucharón 
3 pizca de sal de puré de tomate de cucharones y salpica 
2 papas de l. 			1 mantequilla de palo

Es así como hacer un inglés verdadero guía pastel, hecho con cordero. 
Si esta hecho con carne de vaca, sería conocido como pastel de casita. 
Antes que nada, calienta el aceite de oliva en una cacerola, agrega la cebolla, 
el ajo y la zanahoria y el cocinero hasta suave. 
Agregue cubo picado de cordero y acciones, entonces cocinero hasta que la carne picada 
sea marrón y muestre una textura desmenuzable. 
Bata en el puré de tomates y tomate, y agregue la harina de maíz. 
La hoja para hervir a fuego lento, batiendo ocasionalmente, para acerca de quince minutos, 
o hasta espesado. 

Mientras tanto, papas de cáscara y chuleta y se hierve hasta que suave, 
entonces los triture con la mantequilla y sal y pimienta para probar. 

Ponga el relleno en un plato profundo, entonces cima con la puré de patatas y 
ponga bajo una parrilla tibia (parrilla) hasta que la cima sea marrón y la patata frita. 

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Preparation time 30 mins to 1 hour		Cooking time 1 to 2 hours

Ingredients		25g/1oz dripping - manteca de cerdo.

1 large onion, finely chopped 		1 small tin chopped tomatoes 
1 tbsp (tablespoon) plain flour 		225ml/7 ½ fl oz chicken, beef or lamb stock 
450g/1lb minced lamb 			1 tsp anchovy essence
10ml/2sp Worcester sauce 			2 bay leaves 
2 sprigs of thyme 				salt and pepper 

For the mash 
700g/1 ½ lb potatoes 			55ml/ 2 fl oz milk
75g/3oz butter 				1 egg yolk

Method
1. In a large non-stick casserole dish heat 1 oz of dripping. 
	Add 1 large onion and cook for a further 5 mins. 
2. Meanwhile, in a large frying pan, heat a little olive oil 
	and fry the mince up evenly and cook, until browned. 
	While the meat is frying, break up any lumps with the back of the spoon. 
3. Stir the onions in the pan and add 1 tablespoon of plain flour 
	(this helps to thicken the juices) and stir. 
	Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir. 
4. To the onion mix add the chopped tomatoes, stock (keep a little aside, 
	for putting into the mince pan to de-glaze the pan) and Worcester sauce. 
5. Add the cooked mince and then pour the stock mixture into empty mince pan, 
	scraping off any bits of mince left in the pan. 
	Pour the remaining stock into the pan containing the sauce mixture. 
6. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes. 
7. Boil the potatoes, sieve and put into a bowl. 
	Add the butter and egg yolk, and mash together. 
	Season with salt and black pepper. 
8. Pour the meat into an ovenproof dish and spread the mash on top, 
	smooth over and mark with a spatula. 
9. Put the dish into the oven-gas mark 6 until it is bubbling and golden.