Classic Shepherd’s Pie

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Classic Shepherd’s Pie
  1. Step 1. Preheat oven to 200C fan forced. Heat half the Jingilli Extra Virgin Olive in an oven-proof casserole pan over medium heat. Add lamb, in batches, and cook for 8 minutes, turning occasionally or until browned on all sides. Transfer to a bowl.
  2. Step 2. Add remaining Jingilli Extra Virgin Olive Oil to pan. Add onion, carrot, celery, garlic and thyme. Cook, stirring, for 8 minutes, or until onion is soft. Stir in flour and cook for a further minute. Gradually add stock, stirring, until combined. Add tomatoes, bring to boil. Season. Return lamb to pan and cover with a tight-fitting lid. Bake in oven for 1 hour, or until lamb is almost tender. Remove lid and bake for a further 30 minutes or until liquid is reduced and lamb is very tender.
  3. Step 3. Meanwhile, place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until tender. Drain. Add butter and milk. Mash potatoes until smooth and creamy. Grease four individual pie dishes or a 20cm casserole dish. Spoon lamb mixture among dishes and top with mash. Bake for 20 minutes or until golden. Serve.
  4. Tip 1: For a twist on this classic winter warmer you could try lining the dishes with frozen shortcrust pastry. Blind bake it with some baking weights for 10 minutes at 220C, then fill with lamb mixture and top with mashed potato.
  5. Tip 2: For something different, substitute the potato mash with your favourite winter root vegetables such as parsnip or sweet potato.
  6. Tip 3: This recipe works well with diced beef also. Serve with steamed green beans.
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Classic Shepherd’s Pie