A classic and comforting meal, this simple shepherd’s pie recipe will be a winner with all the family.

Note – This recipe includes red wine and worcestershire sauce to increase flavour, along with lamb mince, however this can be substituted with ground beef instead.

Shepherd’s Pie

Serves – 4

Prep Time – 25 mins

Cook Time – 1 hr

INGREDIENTS

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, finely chopped
• 1 fresh bay leaf
• 800 gm minced lamb
• 2 tbsp tomato paste
• 250 ml (1 cup) brown chicken stock
• 125 ml red wine
• 60 ml (¼ cup) Worcestershire sauce
• 120 gm (1 cup) frozen peas, defrosted
• 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
• Creamy mash –
• 800 gm desiree potatoes, coarsely chopped
• 250 ml (1 cup) pouring cream
• 100 gm butter, softened

METHOD

1. Preheat the oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes). Season to taste, add mince and stir, breaking up mince with the back of a spoon until brown (5-7 minutes). Add tomato paste and stir to combine. Add stock, wine and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes). Stir through peas and parsley and season to taste.

2. Meanwhile, for creamy mash, place potatoes in a pan and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes). Drain potatoes and return to the pan. Add cream and butter and mash until smooth. Season to taste.

3. Divide mince mixture between four 2 cup-capacity ovenproof dishes. Top with potato and bake until golden (10-15 minutes). Serve with extra Worcestershire sauce to the side.

SOURCE – gourmettraveller.com.au