Shepherd's Pie

• servings: 5 servings
• total time: 1 hour 20 minutes

Ingredients

1 1/2 tbsp olive oil

2 garlic cloves (, minced)

1 onion (, finely chopped)

1 carrot (, finely chopped)

1 rib celery (, finely chopped)

3/4 tsp each dried thyme and rosemary ((or 2 sprigs fresh thyme + 1 sprig rosemary))

750g (1.5 lb) ground lamb (mince) OR beef

1/4 cup (35g) flour (, plain/all purpose)

1/4 cup (55g) tomato paste

2 cups (500ml) beef stock / broth

1/2 cup (125ml) red wine ((or water))

1 beef bouillon cube (, crumbled)

1 tbsp Worcestershire sauce

2 dried bay leaves

3/4 tsp cooking / kosher salt

1/2 tsp black pepper

1 cup frozen peas

1 ⅕ (2.2 lb) potatoes, peeled and cut into 2.5cm / 1" cubes

2/3 cup (165 ml) milk ((whole or low fat))

2 tbsp (30g) butter

2 – 3 tbsp grated parmesan (, optional)

2 tbsp (30g) butter (, melted)

Fresh thyme leaves, optional garnish

Directions

Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.

Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.

Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.

Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency (Note 1) (see video).

Add salt and pepper, taste, then add more if you like. Transfer Filling to 1.5 litre / 1.5 quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional, Note 2)

Assemble:

Preheat oven to 180C/350F.

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3).

Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (ie spreadable, but not sloppy), adjusting with a touch more milk if required.

Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.

Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Nutrition

• Calories: 653 kcal
• Total Fat: 50 g
• Saturated Fat: 23 g
• Cholesterol: 139 mg
• Sodium: 742 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 31 g