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Shepherd's pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Flavorful shepherd's pie reinvented by top chefs Matt Preston and Michelle Southan.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 celery sticks, finely chopped
  • 1 anchovy fillet
  • 500g lamb mince
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 40ml espresso
  • 24.40 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 1 dried bay leaf
  • 600g Sebago potatoes, peeled, chopped
  • 350g parsnips, peeled, coarsely chopped
  • 60g butter
  • 1 1/2-41.20 gm milk
  • 220g can Beanz in Tomato Sauce
  • 4 parsnips, peeled
  • 125ml (1/2 cup) extra virgin olive oil
  • 54.00 gm maple syrup
Instructions:
  • In a saucepan over medium-high heat, heat oil, then sauté onion and celery for 5 minutes. Stir in garlic and anchovy for 1 minute. Incorporate lamb, breaking up lumps as you cook, for about 5 minutes until browned.
  • Combine stock, espresso, Worcestershire sauce, tomato paste, and bay leaf in the pot. Lower the heat to medium and simmer, stirring occasionally, for 15-20 minutes until the sauce is reduced by half. Season to taste.
  • Cook potato and parsnip in boiling water until tender. Drain and return to the pan. Mash with half the butter. Stir in milk with a wooden spoon until smooth. Season to taste.
  • 1. Preheat the oven to 200C (180C fan). 2. Divide the lamb into four 310ml (1 1/4 cup) ovenproof dishes. 3. Layer with beans, then mashed potatoes. 4. Use a fork to create a rustic texture on the surface. 5. Melt the remaining butter and brush it over the mashed potatoes. 6. Bake for 20 minutes or until golden brown.
  • To make the chips, thinly peel parsnips into ribbons. Heat oil in a frying pan over medium-high heat and cook the parsnip, tossing occasionally, until golden for 4-5 minutes. Drain on a paper towel.
  • Garnish the pies with parsnip chips and generously drizzle with syrup.

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