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Chunky shepherd's pie
Chunky shepherd's pie
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Prep Time:
30 minutes
Cook Time:
160 minutes
Total Time:
190 minutes
Upgrade your slow-cooked dish with tender chunks of lamb instead of minced meat.
Ingredients:
  • 36.40 gm olive oil
  • 1 x 2kg lamb leg, excess fat trimmed, cut into 3cm pieces
  • 4 large celery sticks, ends trimmed, coarsely chopped
  • 4 large carrots, peeled, coarsely chopped
  • 1 large brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 40g (1/4 cup) plain flour
  • 750ml (3 cups) beef stock
  • 95g (1/3 cup) tomato paste
  • 48.80 gm Worcestershire sauce
  • 2 dried bay leaves
  • 1kg desiree potatoes, peeled, coarsely chopped
  • 80ml (1/3 cup) milk
  • 40g (1/2 cup) shredded parmesan
  • 40.00 ml dried (packaged) breadcrumbs
Instructions:
  • - Preheat the oven to 180°C. - Heat half of the oil in a large non-stick frying pan over high heat. - Brown one-third of the lamb by cooking for 3-4 minutes, then transfer to a plate. - Repeat the process with the remaining lamb in two more batches, reheat the pan as needed.
  • In the same pan, heat the remaining oil over medium heat. Sauté the celery, carrot, onion, and garlic until the onion is soft, about 5 minutes. Stir in the flour and cook for 30 seconds. Add the lamb, beef stock, tomato paste, Worcestershire sauce, bay leaves, salt, and pepper. Bring to a boil. Transfer to a 2.5L (10-cup) ovenproof dish. Cover and bake for 1 1/2 hours. Uncover and bake for an additional 30 minutes until the sauce thickens slightly.
  • Boil the potato in a large saucepan until tender, then drain and mash until smooth using a potato masher. Stir in milk until well combined, then season with salt and pepper to taste.
  • Preheat oven to 200°C. Use a fork to evenly spread the mashed potatoes over the lamb mixture. Mix parmesan and breadcrumbs in a small bowl and sprinkle over the mashed potatoes. Bake for 20 minutes or until golden brown. Serve and enjoy.

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