LAMB SHEPHERD’S PIE
LAMB SHEPHERD'S PIE
Category
All Recipes
Traditional
Premium lamb mince in a savory reduction of white wine, rosemary, and beef stock to create a deep, melt-in-the-mouth filling. Finished with a luxurious topping of velvet-smooth buttery mash, it’s the perfect balance of gourmet quality and wholesome family comfort.
Persons
4
Ingredients
- Ingredients:
- 700g potatoes
- 125ml Milk
- 125ml Butter
- 2 Tbsp Olive Oil
- 1 Onion (peeled and finely diced)
- 2 Carrots (washed and finely diced)
- 2 sticks Celery (washed and finely diced)
- 500g Chalmar Lamb Mince
- 1 Tbsp dried Rosemary
- 2 Tbsp Worcester Sauce
- 3 Tbsp Tomato Paste
- 1 cup Beef Stock
- ½ cup White Wine
- 1 tsp Sugar
Instructions
- Method:
- Peal and cut the potatoes into small cubes, then toss them into a pot of boiling water with a large pinch of salt, cover with a lid and simmer for approximately 30 minutes or until softened. Drain and set aside.
- Meanwhile, put a skillet pan/non-stick pan on medium heat and, once hot, add the olive oil, onion, carrot, celery, and a pinch of salt and pepper, and fry for about 5 minutes, or until softened.
- Turn the heat up and add the lamb mince and fry, turning often to break the mince apart, for about 10 minutes or until just beginning to brown.
- Add the rosemary, Worcester Sauce, tomato paste, stock, white wine and sugar and bring to a simmer. Simmer uncovered for approximately 10 minutes, or until reduced. Taste and add more salt if necessary. Set aside.
- Preheat the oven to 200˚C.
- Warm the milk and melt the butter, then place together with the cooked potatoes into a food processor with a pinch of salt and blitz until just smooth. (You don’t want to overwork the potato as it can become soft.) Alternatively, mash the potatoes the traditional way.
- Spoon the mince into an ovenproof dish (or leave in the skillet pan) and top with the mashed potatoes.
- Bake in the top section of the oven for 20 minutes or until the mash is golden brown and crisp on the edges.
No Comments