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Chunky Shepherd's Pie
A taste of home! And worth every minute of the prep and cooking time.
Ingredients
- 2 tbsp olive oil
- 2 kg lean lamb 3cm cubed, fat trimmed
- 4 celery stalks large, trimmed, coarsely chopped
- 4 carrots large, peeled, trimmed, coarsely chopped
- 1 brown onion large, peeled, finely diced
- 2 garlic cloves crushed
- ¼ cup plain flour
- 3 cups beef stock
- ⅓ cup tomato paste
- 2 tbsp worchestershire sauce
- 2 dried bay leaves
- 1 cup frozen peas
- 1 kg potatoes peeled, coarsely chopped
- 1 tbsp butter
- ⅓ cup milk
- ½ cup parmesan cheese shredded
Instructions
- Preheat oven to 180°C. Heat 1/3 the oil in a large non-stick frying pan over high heat. Add 1/3 of the lamb and cook, turning, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.
- Heat the remaining oil in the pan over medium heat. Add the celery, carrot, onion and garlic and cook, stirring, for 5 minutes or until the onion is soft.
- Add the flour and cook, stirring, for 30 seconds. Add the lamb, beef stock, tomato paste, Worcestershire sauce, bay leaves and frozen peas. Season with salt and pepper. Bring to the boil.
- Transfer to a 2.5L (10-cup) capacity ovenproof dish. Cover and bake for 1 1/2 hours. Uncover and bake for a further 30 minutes or until the sauce thickens slightly.
- Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the butter and milk and use a potato masher to mash until smooth. Season with salt and pepper. Stir until well combined.
- Increase oven temperature to 200°C. Use a fork to spread the mash over the lamb mixture. Sprinkle parmesan cheese evenly over the mash. Bake for 20 minutes or until golden. Serve.
