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Shepherd's Pie with Tender lamb and vegetables

Chunkey Shepherds Pie

Irene Muller
A one-pot wonder that's as nourishing as it is delicious. Perfect for family dinners!
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Global
Servings 6

Ingredients
  

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

Instructions
 

Preheat the oven to 180°C (350°F).

    Prepare the filling:

    • In a heavy-based saucepan over medium heat, add oil, onion, thyme, and marjoram. Sauté for about 5 minutes until onions become translucent.
    • Add lamb and Worcestershire sauce, braising for 5 to 10 minutes until the meat is browned on all sides.
    • Stir in tomatoes, rosemary, beef stock, vegetables, salt, and pepper. Mix well, breaking up the tomatoes with a spoon.
    • Reduce heat to low-medium, cover, and simmer for 15 minutes.
    • Lower the heat further, sprinkle flour over the mixture, and blend thoroughly. Cover and cook for about an hour, stirring frequently to prevent burning. Adjust seasoning to taste.

    Prepare the potato topping:

    • Place potatoes in a saucepan and cover with cold water.
    • Bring to a boil over high heat, then reduce heat to low-medium and cover. Cook until potatoes are fork-tender.
    • Drain the potatoes and mash with butter, salt, ½ cup of cheddar cheese, and milk until smooth.

    Assemble and bake:

    • Transfer the meat and vegetable mixture into a prepared oven dish.
    • Spread the mashed potatoes evenly over the top, spoonful by spoonful.
    • Bake uncovered for 15 minutes or until the cheese is melted and golden brown.

    Serve:

    • Let the shepherd’s pie sit for a few minutes before serving.
    • Serve hot with a fresh salad on the side.

    SERVING SUGGESTIONS:

    • Sprinkle the remaining ½ cup of shredded cheese over the mashed potatoes.
    • Side Salad: Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
    • Bread: Pair with warm, crusty bread or garlic toast for a satisfying addition.
    • Vegetable Side: Steamed green beans, roasted Brussels sprouts, or sautéed asparagus complement the dish perfectly.

    TIPS AND VARIATIONS:

    • Make It Ahead: Assemble the pie a day in advance. Cover and refrigerate. When ready to serve, bake directly from the fridge, adding 10 minutes to the baking time.
    • For Extra Flavour: Add a splash of red wine or balsamic vinegar to the filling during cooking for added depth.
    • Vegetarian Option: Substitute the lamb with lentils or a plant-based meat alternative. Use vegetable stock instead of beef stock.
    • Spice It Up: For a bit of heat, add a pinch of chili flakes or smoked paprika to the filling.
    Keyword Cheese, Lamb, Potatoes