Australian Shepherd's Pie
Ingredients:
1 kg minced lamb
¼ cup olive oil
1 cup carrots }
1 cup mushrooms ) diced
1 cup celery }
2 onions )
1 cup frozen green peas
1 cup frozen corn
4 cloves garlic- chopped
2 Tbs Dijon mustard
2 Tbs Worcestershire sauce
½ cup chicken stock
Salt & black pepper to taste
¼ tsp allspice
2 Tbs cornflour
1.5 kg potatoes- peeled, diced & boiled
¼ cup sour cream
40 g grated cheddar cheese
40 gm grated parmesan cheese
¼ cup tomato paste
Method:
1. Mash potatoes with sour cream, cheddar & parmesan cheeses, salt and pepper.
2. Add olive oil to a large frying pan and heat. Cook lamb, onions, mushrooms and garlic until no pink remains in lamb. Add in tomato paste, carrots, peas, celery, corn, Dijon mustard, Worcestershire sauce, allspice, salt, pepper and cook until vegetables are softened.
3. Mix cornstarch with stock and add to the lamb and vegetables. Mix well and cook until gravy has thickened.
3. Spread the mixture into a casserole dish. Pipe mashed potatoes on top and dot with a little butter knobs. Bake at 180°C for 40 minutes and until the potato topping is golden
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