serves
6
prep
15 minutes
cook
2 hours
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
2
hours
difficulty
Easy
level
Stream free On Demand
Reinventing The Meal
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 tbsp extra virgin olive oil
- 25 g butter
- 2 garlic cloves, roughly chopped
- 1 large brown onion, finely diced
- 3 carrots, finely diced
- 1 celery stalk, finely diced
- 2 zucchinis, finely diced
- 1 kg lamb mince (or beef mince)
- 2 tbsp tomato paste
- 75 g (½ cup) plain flour
- 125 ml (½ cup) white wine
- 1 litre beef stock
- 1 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 1 stalk rosemary
- 2 bay leaves
- 280 g (2 cups) frozen peas
- 800 g frozen potato gems
Instructions
- Heat a large heavy based saucepan over medium heat and add the olive oil and butter. Fry the garlic, onion, carrot, celery and zucchini for 10 minutes or until fragrant and lightly browned.
- Add the mince and fry for a few minutes or until browned, breaking up any lumps with a wooden spoon as you go. Add the tomato paste and stir well, then add the flour and stir for 2 - 3 minutes or until well combined. Add the wine and bring to a simmer. Simmer for 2 minutes, then add the stock, Worcestershire sauce, soy sauce and herbs. Cover and simmer for 1 hour, stirring occasionally.
- Uncover and simmer for another 30 minutes or until the mixture is the thickness you want from a shepherd’s pie filling. Remove the rosemary and bay leaves, then stir the peas into the warm mixture.
- Preheat a fan – forced oven to 200˚C. Transfer the filling to a large baking dish and arrange the frozen potato gems to cover the entire top of the dish, with as few gaps as possible. Bake for 25 -30 minutes or until the potato gems are golden and crisp.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Reinventing The Meal
