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Recipe

Shepherd's pie

Nov 29, 2012 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Shepherd's pie
  • 1.2 kilogram lamb forequarter chops, fat trimmed
  • 1 tablespoon vegetable oil
  • 1 medium brown onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 clove garlic, crushed
  • 400 gram can diced tomatoes
  • 1/2 cup beef stock
  • 1/3 cup tomato paste
  • 2 tablespoon worcestershire sauce
  • 2 bay leaves
  • 1/3 cup chopped flat-leaf parsley
  • 3 large potatoes, peeled, cut into 2cm pieces
  • 40 gram butter, plus extra, melted, to brush
  • 2 tablespoon milk

Method

Shepherd's pie
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 6 x 1/2-cup ovenproof bowls; place on a baking tray. Cut lamb from bone, reserving bones to make stock. Chop lamb. Process until minced finely.
  • 2
    Heat oil in a large frying pan over moderate heat. Cook and stir onion, carrot and celery for 8 minutes. Add garlic; cook and stir for 30 seconds or until fragrant. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in tomato, stock, paste, sauce and bay leaves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Stir in parsley. Remove bay leaves.
  • 3
    Meanwhile, steam potato in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a large heatproot bowl; add butter and milk. Mash until smooth; season with salt.
  • 4
    Spoon lamb mixture into prepared bowls. Top with mash. Brush with melted extra butter. Bake for 15-20 minutes or until golden and bubbly. Serve at once.

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