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Classic shepherd's pie
Classic shepherd's pie
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Savory lamb mince in rich gravy topped with creamy mashed potatoes, a comforting classic for a cozy night in.
Ingredients:
  • 500ml (2 cups) beef style stock
  • 18.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 22.20 gm Tomato Paste
  • 500g lamb mince
  • Salt & freshly ground black pepper
  • 40.00 ml plain flour
  • 24.40 gm worcestershire sauce
  • 1 bay leaf
  • 4 (about 200g each) desiree potatoes, peeled, chopped
  • 40g butter
  • 125ml (1/2 cup) milk
  • Melted butter, to brush
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Add onion, carrot, and celery, and cook while stirring for 5 minutes until soft. Then add lamb mince and cook for another 5 minutes, stirring to break up any lumps, until the lamb changes color.
  • Add the flour and cook, stirring, until fully combined for about 2 minutes. Then, stir in the stock, bay leaf, Worcestershire sauce, and tomato paste. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally, until the sauce thickens. Finally, season with salt and pepper to taste.
  • Boil the potatoes in salted water for 15 minutes until tender. Drain and return to the pan with butter. Mash until smooth using a potato masher or fork. Stir in milk until combined. Season with salt and pepper to taste.
  • Preheat your oven to 200C. Transfer the lamb mixture into a 2L (8-cup) ovenproof baking dish or four individual dishes. Spread mashed potato over the lamb using a fork, brush with butter, and bake for 20 minutes until the potato is golden brown. Serve hot.

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