Warm, hearty and filling, this classic shepherd’s pie with its creamy potato mash is sure to be a household favourite.
Function: Circo Therm®
Shepherd’s Pie
Ingredients
Mince
1 tbsp olive oil
750g lamb mince
1 large onion, finely chopped
2 cloves garlic, chopped
2 medium carrots, finely diced
2 celery stalks, chopped
1 tbsp rosemary, chopped
Salt and pepper
¼ cup tomato paste
2 tbsp Worcestershire sauce
1 cup beef stock
½ cup continental parsley, chopped
Topping
1kg potatoes, peeled and chopped
Salt
2 tbsps butter
1 cup tasty cheese, grated
Method
Heat a large frying pan over a high heat, Induction level 8. Add the olive oil, then the lamb mince and fry until brown. Stir in the onion and garlic and continue cooking for a further 3 to 4 minutes. Add the carrots, celery and rosemary and season well with salt and pepper. Stir in the tomato paste, Worcestershire sauce and beef stock and reduce the temperature to medium/low, Induction level 4 and simmer, stirring occasionally for 10 to 15 minutes.
While the mince is simmering, place the potatoes and salt into a large saucepan & cover with water. Boil the potatoes until tender then drain and mash with the butter. Stir in the grated cheese.
Preheat the oven on CircoTherm® to 180°C and place the wire rack on shelf position 2. Stir the parsley into the meat mixture and transfer to a lightly greased ovenproof dish, approximately 23cm square. Carefully spoon the mashed potato on top. Cook for 25 to 30 minutes or until the potato topping is lightly golden.
Notes
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Authors Bio
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.