Whip up some classic comfort food to impress the family. These individual pies are packed with delicious lamb and topped with creamy potato.
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs 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 tbs plain flour
1 cup (250ml) beef stock
2 tbs Worcestershire sauce
1 tbs 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
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 200°C. Divide the lamb mixture evenly among four 1½-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.
Mini shepherd’s pies
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs 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 tbs plain flour
1 cup (250ml) beef stock
2 tbs Worcestershire sauce
1 tbs 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
Description
Whip up some classic comfort food to impress the family. These individual pies are packed with delicious lamb and topped with creamy potato.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 200°C. Divide the lamb mixture evenly among four 1½-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.
