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Italian-style shepherd's pies
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate shepherd's pie with Italian flair: passata, oregano, Parmesan, and fresh parsley.
Ingredients:
  • 5 (about 1kg) coliban potatoes, peeled, coarsely chopped
  • 1 brown onion, halved, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, ends trimmed, finely chopped
  • 300g pork mince
  • 300g veal mince
  • 250ml (1 cup) passata (tomato pasta sauce)
  • 1 tsp dried oregano
  • 9.20 gm olive oil, extra
  • 35g (1/3 cup) finely grated parmesan
  • 82.50 ml coarsely chopped fresh continental parsley
Instructions:
  • Boil the potato in salted water until tender, about 10 minutes. Drain, saving 125ml (1/2 cup) of the cooking liquid.
  • Heat oil in a medium saucepan over medium-high heat. Sauté onion, carrot, celery, and garlic for about 3 minutes until softened. Add pork and veal mince, cook for 5 minutes, breaking up any lumps with a wooden spoon until the mince changes color.
  • Combine the tomato, passata, and oregano with the mince mixture and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally until the sauce slightly thickens.
  • Preheat the oven to 220°C. In a large heatproof bowl, mash the potato with reserved cooking liquid and extra oil until smooth, using a potato masher or fork. Stir in the parmesan and parsley, then season to taste with salt and pepper.
  • Scoop the mince mixture evenly into four 375ml (1 1/2-cup) capacity ovenproof dishes. Cover with the potato mixture and bake in the oven for 30 minutes, or until the top is golden brown. Enjoy right away.

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