Floral Separator

Classic Shepherd's Pie Recipe

Ingredients: – 1 tbsp olive oil – 1 brown onion, halved, finely chopped – 1 carrot, peeled, finely chopped – 2 celery sticks, trimmed, finely chopped – 1 tbsp Coles Tomato Paste – 500g lamb mince – Salt & freshly ground black pepper – 2 tbsp plain flour – 500ml (2 cups) Massel beef style stock – 1 tbsp Worcestershire sauce

– 1 bay leaf – 4 (about 200g each) Desiree potatoes, peeled, chopped – 40g butter – 125ml (1/2 cup) milk – Melted butter, to brush

Method: 1. Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, and celery. Cook, stirring, for 5 minutes until soft. 

Add lamb mince and cook, stirring occasionally, for 5 minutes until lamb changes color. 

Sprinkle flour over the lamb mixture and cook, stirring, for 2 minutes until combined. Add stock, Worcestershire sauce, bay leaf, and tomato paste.  

Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, for 30 minutes until the sauce thickens. Season with salt and pepper. 

Meanwhile, cook the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Drain well and return to the pan with butter.  

Mash until smooth, then add milk and stir until combined. Season with salt and pepper. 

Preheat oven to 200°C. Spoon the lamb mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes.  

Top with mashed potatoes and use a fork to spread over the lamb mixture. Brush with melted butter. 

Bake in the preheated oven for 20 minutes until the mashed potatoes are golden brown. Serve immediately.