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Shepherd's pie
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Whip up Curtis Stone's comforting shepherd's pie for a hearty family dinner.
Ingredients:
750g brushed potatoes, washed, peeled, quartered
50g butter
84.98 gm full-cream milk
36.40 gm olive oil
250g Kent pumpkin, peeled, seeded, cut into 1.5cm pieces
1 small brown onion, cut into medium dice
1 medium carrot, peeled, cut into medium dice
1stickcelery, cut into medium dice
3clovesgarlic, finely chopped
1 tsp Brand Garam Masala
500g packet Lamb Mince
40.00 ml Brand red wine vinegar
30.00 ml plain flour
255.00 gm Brand Real Beef Stock
125.00 gm water
Olive oil, for drizzling
Instructions:
Preheat the oven to 190C (170C fan-forced), positioning the rack in the center.
For the mashed potatoes, place the potatoes in a large saucepan, cover with lightly salted water, and bring to a high boil. Reduce to medium-low heat and simmer for 15 minutes until potatoes are tender. Drain well.
Place the potatoes back in the saucepan and cook over medium-low heat, stirring occasionally, for 2 minutes to reduce excess liquid. Add two-thirds of the butter on low heat, mash the potatoes until nearly smooth using a ricer or masher. Stir in the milk and season with salt and pepper.
In a large, heavy-based frying pan over high heat, heat oil and sauté pumpkin, onion, carrot, and celery until onion softens, about 5 minutes. Add garlic and garam masala, cook until fragrant, about 1 minute.
Cook the lamb while breaking it up with a wooden spoon for 5 minutes or until cooked through. Stir in the vinegar and cook for an additional 2 minutes until most of the liquid has evaporated. Lower the heat to medium, then mix in the remaining butter. Sprinkle in the flour while stirring continually for 2 minutes or until well combined. Finally, reduce the heat to low.
Gradually pour in the beef stock and water, stirring to mix and deglaze the pan. Let it come to a simmer, then lower the heat to medium-low and gently simmer for 5 minutes until the liquid slightly thickens. Season with salt and pepper to taste.
Pour the lamb mixture into a 2-litre ovenproof dish. Spread the mashed potatoes over the lamb, drizzle with oil, and season with salt and pepper. Bake for 30 minutes until bubbly and the potatoes are golden. Let it cool slightly before serving.