Shepherds Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 carrot, peeled, finely chopped
• 2 stalks celery, finely chopped
• 1 cup frozen peas and corn
• 500 g ground lamb
• 2 tablespoons plain flour
• 2 cups beef stock
• 2 dried bay leaves
• 2 tablespoons worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons ketchup
• 1 tablespoon basil
• 1 tablespoon oregano
• salt & freshly ground black pepper
• 4 (200 g) desiree potatoes, peeled, chopped
• 40 g butter
• 125 ml milk
• melted butter, to brush

Recipe

• 1 preheat oven to 200°c
• 2 heat oil in a large saucepan over medium-high heat. add onion, garlic, carrot, celery, peas, corn, basil and oregano and cook, stirring, for 5 minutes or until soft.
• 3 add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
• 4 add the flour and cook, stirring, for 2 minutes or until combined. add stock, bay leaves, worcestershire sauce, tomato paste & ketchup.
• 5 bring to the boil. reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens.
• 6 taste and season with salt and pepper.
• 7 meanwhile cook potato in a saucepan of salted boiling water for 15 minutes or until tender. drain well. return to the pan with the butter. use a potato masher or fork to mash until smooth. add milk and use a wooden spoon to stir until combined. taste and season with salt and pepper.
• 8 spoon lamb mixture into a 2l capacity ovenproof baking dish.
• 9 top with mashed potato and use a fork to spread over lamb mixture. brush with butter.
• 10 bake in preheated oven for 20 minutes or until mashed potato is golden brown.
• 11 serve immediately.