Hearty Chunkey Shepards Pie

For the Filling:

• 600g lean lamb cutlets deboned and trimmed, cut into small chunks
• 3 tbsps vegetable or olive oil
• 1 large onion finely chopped
• 2 tbsps fresh thyme leaves
• 1 tbsp vegetable spice or all-purpose seasoning
• 3 tbsps Worcestershire sauce
• 2 tbsp fresh rosemary finely chopped
• 400g can tomatoes crushed or chopped
• 2 cups beef stock
• 1 cup frozen or fresh peas
• 1 cup carrots chopped
• 1 cup frozen mixed vegetables
• ½ tsp salt adjust to taste
• ½ tsp ground black pepper adjust to taste
• 2 tbsps all-purpose flour

For the Potato Topping:

• 6-8 medium potatoes, peeled and chopped
• ½ tsp salt
• 1 tbsp butter
• 1 cup strong cheddar cheese shredded and devided
• ¼ cup milk

Method:

Preheat the Oven:

• Preheat your oven to 180°C (350°F).

Prepare the Filling:

• Heat the oil in a heavy-based saucepan over medium heat. Add the onion and thyme, sautéing for 5 minutes until the onion is soft and translucent.
• Stir in the lamb chunks and Worcestershire sauce. Cook for 5–10 minutes, browning the meat on all sides.
• Add the tomatoes, rosemary, beef stock, carrots, peas, mixed vegetables, salt, and pepper. Stir to combine, breaking up the tomatoes with a spoon.
• Lower the heat to medium-low, cover, and let it simmer for 15 minutes. Stir occasionally.
• Uncover, sprinkle the flour over the mixture, and stir thoroughly to incorporate. Cover and cook on low heat for about 1 hour, stirring occasionally, until the lamb is tender. Adjust seasoning to taste.

Prepare the Potato Topping:

• While the filling cooks, place the potatoes in a saucepan, cover with cold water, and bring to a boil. Add ½ teaspoon of salt.
• Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender (about 20 minutes). Drain.
• Add butter, ½ cup of cheddar cheese, and milk to the potatoes. Mash until smooth and creamy. Spoon the mashed potatoes over the filling, smoothing it out with a spatula. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.

Assemble the Pie:

• Transfer the lamb and vegetable filling to a baking dish, spreading it out evenly.

Bake:

• Bake uncovered in the preheated oven for 15–20 minutes, or until the cheese is melted and golden brown.

Serve:

• Let the pie cool for 5 minutes before serving. Enjoy this comforting dish with a side of green salad or crusty bread!