Let’s enjoy this Winter Holidays with this luxurious Shepherd’s pie!
INGREDIENTS:
FOR LAMB MEAT:
- 600 g lamb, minced
- 8 small size onions, finely chopped
- 2 medium size carrots, peeled and diced
- 1/3 cup green peas, frozen
- 1 tsp salt or to taste
- 1/2 tsp red chilli powder
- 1 cup (250 ml) vegetable stock or water
- slurry (1 tbsp cornstarch + 3 tbsp water)
- 1 tsp dried oregano
- 1/2 tsp dried basil
FOR MASHED POTATO:
- 6-8 medium size potatoes, peeled
- 3 tbsp (85 g) butter
- hand full of cheddar cheese, grated
- 125 ml milk
- salt to taste
ADDITIONAL:
- Cheddar cheese, grated for assembling
DIRECTIONS:
- Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 mins or until soft.
- While the potato are cooking, in a large pot over medium-high flame heat oil.
- Once hot add chopped onion and fry for 2-3 mins or until soft and translucent.
- Next add minced lamb and cook until browned – breaking up any pieces as you go.
- Add garlic, salt and red chilli powder. Stir well and cook meat on high flame for 5-7 mins.
- After that add carrots, peas and vegetable stock or water. Give a good stir.
- Cover with lid and let simmer on low flame for 15-20 mins or until meat is tender.
- By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer. Add butter, cheddar cheese, salt and milk and mix together.
- Now check the simmering lamb uncover and stir well. Add cornstarch slurry to the simmering meat to thicken the sauce.
- Season with oregano, basil and give a last stir. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into baking dish.
- Top the lamb with some cheddar cheese the mash potatoes, and flatten out with a spoon. Rough up the top of the mash with a fork (so you get nice crispy bits).
- Place in pre-heated oven for 20 minutes until the mashed potato is golden brown.
- Enjoy warm!