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Shepherd's pies
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate classic shepherd's pie with a modern twist: a golden, open pie crust base topped with creamy green pea mash.
Ingredients:
  • 1 sheet (25cm) ready-rolled frozen shortcrust pastry, quartered
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 400g minced lamb
  • 30.00 ml plain flour
  • 125ml red wine
  • 125ml beef stock
  • 48.80 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 3 (about 500g) pontiac potatoes, peeled, coarsely chopped
  • 150g pea
  • 60g sour cream
Instructions:
  • Preheat your oven to 200°C. Line four 10cm round fluted tart tins with removable bases with the pastry, letting the edges hang over. Poke the base with a fork and chill in the fridge for 15 minutes.
  • In a hot frying pan, sauté onion, carrot, and celery in oil until onion softens, about 5 minutes. Add lamb and cook until it changes color, about 5 minutes. Stir in flour, then add wine, beef stock, Worcestershire sauce, and tomato paste. Simmer until sauce slightly thickens, about 5 minutes, stirring occasionally.
  • Place the potatoes in a saucepan and cover with cold water. Bring it to a boil over high heat and cook for 10 minutes until they are tender. Add peas and cook for an additional 2 minutes. Drain the mixture well, then mash with a potato masher or fork until smooth. Stir in sour cream, season with salt and pepper, and enjoy!
  • While the pastry tins are baking in the oven for 15 minutes or until golden, spoon the lamb mixture evenly among the pastry cases. Add a dollop of mashed potato on top of each, then bake for an extra 5 minutes or until golden. Serve hot and enjoy!

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