Shepherd's Pie

Ingredients

• 2 tbsp olive oil
• 1kg lamb mince
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 150g peas
• 2 tbsp tomato purée
• 2 tbsp flour
• 500ml lamb or beef stock
• 2 tsp fresh rosemary
• 1 tsp Worcestershire sauce
• Salt & pepper
• 1.5kg potatoes
• 50g butter
• 100ml milk
• 50g grated cheddar

Method

1. 1

   Brown lamb in hot oil. Drain excess fat if needed

2. 2

   Add onion, carrots, garlic. Cook 8-10 minutes

3. 3

   Stir in tomato purée and flour. Cook 1 minute

4. 4

   Add stock, rosemary, Worcestershire sauce. Simmer 25-30 minutes

5. 5

   Stir in peas at the end

6. 6

   Mash potatoes with butter, milk, seasoning, and cheese

7. 7

   Top lamb with mash, rough up with fork

8. 8

   Bake at 200°C for 25-30 minutes until golden

Swaps & variations

• Add ½ cup red lentils for extra body
• Top mash with a parmesan-herb crust
• Add chopped mushrooms for richness
• Vegetarian: replace lamb with green lentils + mushrooms

Storing & freezing

Keeps 4 days in the fridge. Freezes 3 months (assemble but don't bake). Reheat from frozen at 180°C for 1 hour.