Easy shepherd's pie
An easy one-pot Shepherd's pie fit for feeding the whānau. With a conveniently pre-prepared mashed potato and a rich pie mixture full of vegetables and lamb mince, it’s a hearty meal any day of the week.
Ingredients
Method
Ingredients
- 2 celery stalks, finely diced
- 1 onion, finely diced
- 1 carrot, grated
- 2 cloves garlic, minced
- 750g lamb mince
- ¼ cup plain flour
- ¼ cup tomato paste
- 2 Tbsp Worcestershire sauce
- 2 cups beef stock
- 1kg frozen mashed potato
Method
- Preheat your oven to 200°C fan grill. Bring a drizzle of oil to medium-high heat in a large casserole dish.
- Sauté the celery, onion and carrot for 4-5 minutes or until softened. Add garlic and cook for a further minute, before adding the lamb mince.
- Cook for 5 minutes while stirring or until the meat has broken up and browned.
- Stir through the flour and cook for a minute before adding the tomato paste. Stir to combine, then add beef stock and Worcestershire sauce. Simmer for 15-20 minutes or until the liquid has reduced and thickened. Season to taste with salt and pepper.
- Prepare the mashed potato as per the packet instructions, then spoon over the top of the mince. Place in the oven to grill for 10-15 minutes or until golden brown and bubbling. Leave to cool for 5 minutes before serving.
Tips:
- Flavour and garnish your pie with fresh thyme or parsley for a herbaceous addition. Simply add two tablespoons of your selected herb in with the garlic.
- One and a half cups of frozen peas and corn is another great addition to your Shepherd’s pie if added in with the salt and pepper.
- Whip up your own homemade mash for the ultimate Shepherd's pie experience.