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Pancetta topped shepherd's pie
Pancetta topped shepherd's pie
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulgent shepherd's pie with pancetta and smoked cheddar topping.
Ingredients:
  • 18.20 gm olive oil
  • 500g lamb mince
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) red wine
  • 20.00 ml plain flour
  • 22.20 gm tomato paste
  • 300ml chicken style liquid stock
  • 1kg potatoes, peeled, coarsely chopped
  • 75g butter, chopped
  • 50g pouring cream, warmed
  • 60g smoked cheddar, coarsely grated
  • 50g mozzarella, coarsely grated
  • 5 slices pancetta, pan-fried
Instructions:
  • In a large frying pan, heat 2 teaspoons of oil over medium heat. Cook the mince, breaking up any lumps with a wooden spoon, until browned, about 5-7 minutes. Transfer to a bowl and set aside.
  • In the same pan, heat the 2 teaspoons of remaining oil. Sauté the onion, carrot, and garlic for 7-10 minutes until soft. Deglaze the pan with red wine and simmer for 1-2 minutes. Add back the mince, sprinkle in the flour, and cook for 2 minutes. Mix in the tomato paste and stock, bring to a boil, then simmer on low for 25 minutes until the sauce thickens. Season to taste.
  • Preheat the oven to 200C/180C fan forced. Boil the potato in salted water until tender, then drain and mash until smooth. Stir in butter and cream with a wooden spoon until combined. Season to taste.
  • Spread the mince in a 2L (8 cup) ovenproof dish. Add the mash on top, sprinkle with cheddar and mozzarella. Bake until golden and bubbly, about 20-25 minutes. Finish by topping with pancetta before serving hot.

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