Lamb Shepherds Pie

 

Prep time: 15-20mins 

Cooking time: 1 ½ - 2 hrs  

Serves 6 

INGREDIENTS:

  • 1kg Lamb mince  
  • 1 onion 150g  
  • 1 carrot 120g  
  • 3 garlic cloves 15g  
  • 2 Celery sticks 120g  
  • 1 bottle Tomato passata 400g  
  • 1 Tbsp rosemary  
  • 1 Tbsp thyme  
  • 2 Tbsp Worcestershire sauce  
  • ½ cup red wine  
  • ½ cup beef stock  
  • 1 Tbsp plain flour 
  • 1 bay leaf  
  • 1 Tbsp tomato paste  
  • 1 Tbsp brown sugar  
  • 1 kg potatoes washed  
  • 1/3 cup cream  
  • 100g butter 
  • Cheese (parmesan 25g/ gruyere or cheddar 50g) 
  • Parsley for garnish 
  • Salt & Pepper  

 

METHOD: 

  1. Preheat the oven to 220°C 
  2. Wash and peel the potatoes, cut them into quarters, and place into a pot with salted water. Bring to the boil and turn down to low, cook for 20-25mins until soft. 
  3. Meanwhile, finely chop the onion, crush the garlic, finely dice the carrots and celery; pick and chop the thyme and rosemary and set aside. 
  4. In a hot casserole type dish, on high heat, drizzle olive oil and cook mince for approx. 10mins until is cooked and browned. Season with salt and pepper and remove from pan, set aside. 
  5. In the same casserole dish, on a high heat, drizzle olive oil and cook the onion and the garlic for 5 mins, stirring occasionally. Add the carrots, celery, rosemary and thyme, cook for further 5 mins and place the lamb mince back into the pan, stir well. Add the Worcestershire sauce, red wine, beef stock, tomato passata, tomato paste and brown sugar, stir well and bring to the boil. Turn down to low and add the flour, cook for 15-20mins stirring occasionally, until the mixture thickens and flavours develop. 
  6. Meanwhile, drain the potatoes and add the cream and butter into the pot. Heat it up slowly to prevent boiling it, and using a potato masher or something similar, mix the potato, butter and cream together until smooth. Season with salt and pepper, keep warm. 
  7. Place the meat into a baking dish and carefully spread the mash potato on top (it works better if the meat is not so hot). Sprinkle with parmesan and cheddar or gruyere cheese, and bake for 20mins until golden brown. Remove from the oven and garnish with freshly chopped parsley.