Foodie Friday: There’s a reason that the ever-popular Shepherd’s Pie continues to appear on the regular roster in many households. It is a way to get your serve of meat and veg without feeling like it’s a boring chore. Not to mention that it’s delicious! And the individual serves in this recipe make it even more special.
Prep: 0:15 Mins
Cook: 0:50 Mins
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 500g Coles Australian Lamb Mince
- 2 tablespoons plain flour
- 1 cup (250ml) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 cup (60g) frozen peas
- 3 brushed potatoes, peeled, coarsely chopped
- 1 swede, peeled, coarsely chopped
- 40g butter, melted
- 1/4 cup (60ml) milk
- 1/2 cup (60g) coarsely grated cheddar
- 20g butter, melted, extra
Heat oil in a frying pan over medium heat. Cook onion, carrot, celery and garlic, stirring, for 5 mins or until onion softens. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour.
Sprinkle over the flour and stir to combine. Add stock, Worcestershire sauce and tomato paste and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Remove from heat. Stir in peas. Season.
Meanwhile, cook the potato and swede in a medium saucepan of boiling water for 15 mins or until tender. Drain well and return to the pan. Add the butter. Use a potato masher or fork to mash until smooth. Stir in the milk. Season.
Preheat oven to 200°C. Divide the lamb mixture evenly among four 1 1/2-cup (375ml) ramekins or ovenproof dishes. Sprinkle with cheddar. Spoon over the potato mixture and brush with extra melted butter. Place on a baking tray. Bake for 25-30 mins or until the tops are golden and the filling is heated through.
Source link: www.taste.com.au