Name: Potato shepherd’s pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 6 large uniformly-sized potatoes; 30 gram butter, at room temperature; 2 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 2 cloves garlic, finely chopped; 400 gram lamb mince; 2 small carrots, finely chopped; 2 celery sticks, finely chopped; 2 tablespoon tomato paste; 2 tablespoon worcestershire sauce; 3/4 cup tasty cheese, grated

Ingredients

6 large uniformly-sized potatoes

30 gram butter, at room temperature

2 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

2 cloves garlic, finely chopped

400 gram lamb mince

2 small carrots, finely chopped

2 celery sticks, finely chopped

2 tablespoon tomato paste

2 tablespoon worcestershire sauce

3/4 cup tasty cheese, grated

Method

1.Preheat oven to 200°C/180°C fan forced. Pierce potatoes all over with a fork. Place in a single layer on a baking tray. Bake for 40 minutes or until cooked. Cool slightly. Cut in half. Using a small spoon, scoop out flesh to leave a 5mm-thick shell. Place shells on a baking tray.

2.Place potato flesh in a large bowl. Add butter and mash until smooth.

3.Heat oil in a large frying pan over moderately high heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add carrot, celery, tomato paste, Worcestershire sauce and 1/2 cup water. Simmer, uncovered, for 10-12 minutes or until sauce thickens. Season.

4.Spoon mince mixture into potato shells. Place mashed potato in a piping bag fitted with a 2cm star nozzle. Pipe mashed potato on mince mixture. Sprinkle with cheese. Bake pies for 10 minutes or until browned. Serve.

Serve with tomato sauce (ketchup).
Note

Woman's Weekly Food

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Ingredients

Method

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