Shepard’s Pie

Ingredients

• 1 x 9-inch pie crust, blind baked

• 4 garlic cloves, crushed

• 1 tbsp vegetable oil

• 1 brown onion, diced

• 1 carrot, chopped

• 1/2 cup frozen peas

• 1 tsp fresh thyme leaves

• 1 tsp fresh rosemary, chopped

• 500g lamb mince

• 1 tablespoon plain flour

• 1 tablespoon tomato paste

• 1/2 tsp Worcestershire sauce

• 500 millilitres chicken stock

• 1 teaspoon cornflour

• 650g dutch cream potatoes, peeled and halved

• 1 tbsp butter

• 1/4-1/2 cup full cream milk

• salt and pepper to taste
  
  

Method

1. Heat oil in a large pan. Add the garlic and cook for 1 minute, then add the chopped carrot and onion. Cook for 3 minutes, until slightly softened.

2. Add the mince, break down with a wooden spoon and stir constantly until just browned. Add the plain flour, tomato paste and Worcestershire sauce. Stir until well combined, then add the peas and herbs.

3. Gradually and slowly pour in the chicken stock, a tablespoon at a time, until fully absorbed. The mixture should simmer over low heat, stirring frequently, for 30 minutes. If it is too dry at the end of the cooking period, add a little more stock. Season with salt and pepper and stir in the corn flour. Set aside and cool.

4. Cover the potatoes with water, then bring to a boil in salted water. Once easily pierced with a fork, drain and add back to the saucepan. Meanwhile preheat the oven to 180°C.

5. Mash the potatoes, then add butter and return to the heat until melted. Now slowly add the milk, until the desired consistency is formed. It should hold its shape like regular mashed potato.

6. Fill the pie crust with the meat mixture, smooth the top until even and then pipe or spread the potato on top. Scrape the surface with a fork to create a pattern if desired.

7. Bake in the oven for 30 minutes, rotating occasionally, until the lightly golden on top.

8. Allow to cool for 20 minutes before serving.