Shepherd’s Pie lamb and Veggies version.                 

1 tbs olive oil

1 onion, finely chopped

1 carrot finely chopped

2 celery sticks finely chopped

500g lamb mince for Vegetarian’s substitute with Soya mince

2 tbs plain flour

500ml (2 cups) beef stock/ Veg Stock

1 dried bay leaf

1 tbs tomato paste

Salt & freshly ground black pepper

4 -6 large potatoes boiled

40g butter

125ml (1/2 cup) milk

2 tbsp melted butter

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and

cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break

up any lumps, for 5 minutes or until lamb changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf,

and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring

Occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and

Pepper.

Take the boiled potato, use a potato masher or fork to mash until smooth. Add milk

and use a wooden spoon to stir until combined, taste. and season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown.