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Jackaroo pie
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Prep Time:
10 minutes
10 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
45 minutes
45 minutes
Australian Shepherd's Pie featuring Vegemite for added depth of flavor.
Ingredients:
- 40g parmesan
- Butter (as much as you're allowed)
- 60ml olive oil
- 500g lamb mince
- 2 tsp Vegemite
- 1 large onion, finely chopped
- 6 spring onions, thinly sliced, white and green parts separated
- 150g pea
- 41.60 gm tomato sauce (ketchup)
- 6.10 gm Worcestershire sauce
- 500ml chicken stock
- 330g potato
Instructions:
- Heat up your oven to 180°C.
- In a saucepan over medium heat, heat 2 tablespoons of oil until simmering. Raise the heat to medium-high, add the lamb mince, and cook for 3-4 minutes until browned, breaking up any clumps with a wooden spoon. Mix in the Vegemite, then transfer the lamb to a bowl and set aside.
- Lower the heat to medium and pour the remaining 1 tablespoon of oil into the pan. Add the onion and the white part of the spring onion, cooking until softened, about 3-4 minutes.
- Combine peas, ketchup, and Worcestershire sauce, stirring thoroughly. Return lamb to the pan, add stock, and season. Fold spring onions into warmed mashed potatoes.
- Spread the lamb mixture evenly among four 2-cup (500ml) ramekins or in a 2L pie dish. Cover with a layer of mashed potato and sprinkle with Parmesan cheese. Use a fork to create a decorative pattern on the mashed potato and dot with small amounts of butter.
- Bake for 20 minutes, or until the top is beautifully golden. Serve promptly.