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Quick Shepherd’s Pie

Shepherds Pie

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 stalk celery, chopped
  • 1kg lamb mince
  • 1/4 cup plain flour
  • 1/2 cup frozen peas
  • 1 1/2 cups beef stock
  • 1/2 cup BBQ sauce
  • 1/2 cup tomato sauce
  • 5 potatoes, peeled and coarsely chopped
  • 3 tablespoons milk
  • 25g unsalted butter, chopped
  • 1/2 cup tasty cheese, grated
  • Salt and pepper, to season

Instructions

  1. Bring a large saucepan of water to the boil. Add potatoes and cook for 15 minutes or until tender. Drain. Return the potatoes to the saucepan and cook over medium heat for 1 minute. Stir continuously to evaporate any excess liquid. Remove from heat.
  2. In a large frying pan, heat oil over medium-high heat.
  3. Cook onion, carrot and celery for 5 minutes or until soft.
  4. Add mince, cook and stir for 5 minutes or until browned.
  5. Sprinkle flour over mince mixture, and continue to stir. Cook for 2 minutes.
  6. Add peas, stock, BBQ and tomato sauce to the pan, stir to combine.
  7. Reduce heat to low and simmer uncovered for 10 minutes until sauce has thickened.
  8. Meanwhile, mash potatoes. Add in milk and butter and season with salt and pepper.
  9. Spoon mince mixture into a 4L capacity baking dish.
  10. Spoon large dollops of potato on top of mince mixture then spread evenly with a fork.
  11. Sprinkle with cheese.
  12. Place baking dish under grill and leave until cheese is golden. Serve.

Notes

I prefer to use beef mince, but shepherds pie is traditional used with lamb mince