Shepherds Pie

Submitted by ozzygirl

"Comfort food at its best! Something both the kids and adults will love. Can't get more authentic than this. Note - you can substitute beef mince for the lamb mince if that is your preference."

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Serves: 4

ingredients

• 29.58 ml olive oil
• 1 brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 carrot, peeled, finely chopped
• 2 stalk celery, finely chopped
• 236.59 ml frozen peas and corn
• 500 g ground lamb
• 29.58 ml plain flour
• 473.18 ml beef stock
• 2 dried bay leaves
• 29.58 ml Worcestershire sauce
• 29.58 ml tomato paste
• 29.58 ml ketchup
• 14.79 ml basil
• 14.79 ml oregano
• salt & freshly ground black pepper
• 4 (800 g) desiree potatoes, peeled, chopped
• 40 g butter
• 125 ml milk
• melted butter, to brush

directions

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.