SERVES: 4-6
INGREDIENTS:
1 tablespoon olive oil
1 brown onion, peeled, diced
1 carrot, peeled, diced
2 celery stalks, diced
500g lamb mince
1 tablespoon tomato paste
2 tablespoons plain flour
2 cups beef stock (i.e. pressure canned beef stock)
1 tablespoon Worcestershire sauce
salt
pepper
800g potatoes, peeled, diced
2-3 tablespoons butter
1/2 cup milk
Grated cheese (for topping)
METHOD:
1. Saute onion, carrot and celery in a pan with the olive oil until vegetables have softened (around 5 minutes).
2. Add lamb mince to the vegetables and cook for a further 5 minutes, stirring to break the mince up as it browns.
3. Add the tomato paste, stir to combine and cook for 1-2 minutes, or until it begins to stick to the base of the pan.
4. Sprinkle the flour over the top, stir through and cook for 1-2 minutes.
5. Add beef stock and Worcestershire sauce and mix well. Bring to a boil. Simmer for 30 minutes or until thickened to your liking. Season with salt and pepper. Remove from heat.
6. Pour lamb mixture into an oven-proof casserole dish.
7. Place potatoes into a pot, cover with water and boil until soft.8. Drain potatoes, return to pot and add butter and milk (or cream). Mash until smooth and creamy. Season with salt and pepper, to taste.
9. Spoon mashed potatoes on top of the lamb mixture.
10. Sprinkle grated cheese on top.
11. Bake at 200°C until cheese is golden and shepherd's pie is hot throughout (15-20 minutes).
12. Sprinkle with fresh parsley and serve hot, with vegetables on the side.
13. Store in airtight containers in the refrigerator and consume within 3-5 days.
14. Freeze in airtight containers for up to 4-6 months. Always thaw in the refrigerator and heat contents until very hot.