- 15 Ingredients
- 4 Method Steps
15 Ingredients
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1 tbsp olive oil
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1 brown onion, halved, finely chopped
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1 carrot, peeled, finely chopped
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2 celery sticks, trimmed, finely chopped
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1 tbsp Coles Tomato Paste
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500g lamb mince
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Salt & freshly ground black pepper
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2 tbsp plain flour
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500ml (2 cups) Massel beef style stock
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1 tbsp worcestershire sauce
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1 bay leaf
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4 (about 200g each) desiree potatoes, peeled, chopped
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40g butter
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125ml (1/2 cup) milk
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Melted butter, to brush
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Select all ingredients
4 Method Steps
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Heat oil (1 tbsp olive oil) in a large saucepan over medium-high heat. Add onion (1 brown onion, halved, finely chopped), carrot (1 carrot, peeled, finely chopped) and celery (2 celery sticks, trimmed, finely chopped) and cook, stirring, for 5 minutes or until soft. Add lamb mince (500g lamb mince) and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
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Add the flour (2 tbsp plain flour) and cook, stirring, for 2 minutes or until combined. Add stock (500ml (2 cups) Massel beef style stock), bay leaf (1 bay leaf), Worcestershire sauce (1 tbsp worcestershire sauce) and tomato paste (1 tbsp Coles 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 (Salt & freshly ground black pepper).
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Meanwhile: cook potato (4 (about 200g each) desiree potatoes, peeled, chopped) in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter (40g butter). Use a potato masher or fork to mash until smooth. Add milk (125ml (1/2 cup) milk) and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
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Preheat oven to 200C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter (Melted butter, to brush). Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately
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Recipe Notes
What is traditional shepherd's pie made of?
Traditionally, shepherd's pie is made with lamb mince, vegetables and mashed potato. The meat is added to an aromatic combination of softened carrot, onion and celery, known in French cooking as a mirepoix, which is then loosened up with stock, Worcestershire sauce, tomato paste and bay leaves to make a tasty gravy. This mixture is then topped with mashed potato and baked to bubbling, golden perfection.
What is the difference between cottage pie and shepherd's pie?
Cottage pie is very similar to shepherd’s pie (they're both topped with creamy mashed potatoes) but with one main difference - cottage pie uses beef mince (ground beef) instead of lamb (ground lamb) as its meat mixture. You can swap the lamb for ground beef in this recipe should you wish, or try our cottage pie recipe that’s on the table in 45 minutes.
We use a beef stock (or beef broth) to make shepherd's pie with this recipe (to further flavour the meat mixture), but you can use a homemade beef broth if you're feeling ambitious or have some on hand.
What to eat with shepherd’s pie?
Shepherd’s pie is hearty and filling, so it balances well with vegetable sides like garlicky green beans, balsamic roasted brussel sprouts and minted peas with broccoli. Crusty bread or Irish soda bread also makes for a good side to mop up the delicious gravy. You can serve shepherd's pie as a whole meal (it's a great leftover lunch too), if you like, as it's full of everything you need to complete your meal - protein, carbs and vegies.
How can I thicken my shepherd's pie?
This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens. Finally, ensure that you have drained your potatoes well before mashing to avoid watery mashed potatoes.
Can I freeze shepherd’s pie?
Assemble your shepherd's pie filling and mashed potatoes in the baking dish or casserole dish, and allow to cool completely. Cover with cling film and freeze. The shepherd's pie will keep in the freezer for up to 3 months. When you're ready to eat it, defrost it in the fridge overnight, and then follow recipe instructions for baking your shepherd's pie in the oven.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.
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