A delicious take on the family favourite, Michael Weldon’s slow-cooked shepherd’s pie is a must-try. Give it a go this week, it will be a new go-to recipe.
Serves66
Cook time2 hr 50 mins2 hour 50 minutes
Prep time30 mins30 minutes, + cooling and 5 mins standing time
+ cooling and 5 mins standing time
Ingredients
2 tbs olive oil
800g Coles Australian Boneless Lamb Shoulder, cut into 5cm pieces
2 brown onions, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
4 garlic cloves, crushed
2 tbs tomato paste
2 rosemary sprigs
2 thyme sprigs
2 dried bay leaves
1 cup (250ml) chicken stock
400g can diced tomatoes
1kg Carisma potatoes, peeled, coarsely chopped
50g butter
1/3 cup (80ml) milk
100g frozen peas
Mixed salad leaves, to serve
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Method
Step 1
Preheat oven to 150°C. Heat half the oil in a large ovenproof casserole pan over high heat. Add half the lamb and cook, turning, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
Step 2
Heat half the remaining oil in the pan. Add half the onion, celery and carrot and cook, stirring, for 5 mins or until vegetables are just tender. Add the garlic and tomato paste and cook, stirring, for 1 min or until aromatic. Return the lamb to the pan with the rosemary, thyme, chicken stock and tomatoes. Bring to the boil. Season. Remove from heat.
Step 3
Bake, covered, for 1½ - 2 hours or until lamb is very tender. Set aside to cool slightly. Use 2 forks to coarsely shred the lamb.
Step 4
Meanwhile, place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 mins or until potato is tender. Drain well. Set aside for 2-3 mins to steam. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add the milk and stir to combine. Season well. Cover to keep warm.
Step 5
Heat the remaining oil in a medium frying pan over medium-high heat. Add the remaining onion, celery and carrot and cook, stirring for 5 mins or until tender. Add to the lamb mixture with the peas and stir to combine. Season.
Step 6
Increase oven to 180°C. Spoon mashed potato over the lamb mixture. Bake for 30 mins or until the top is golden brown and mixture is heated through. Serve with mixed salad leaves.
Prep time30 mins30 minutes, + cooling and 5 mins standing time
+ cooling and 5 mins standing time
Ingredients
2 tbs olive oil
800g Coles Australian Boneless Lamb Shoulder, cut into 5cm pieces
2 brown onions, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
4 garlic cloves, crushed
2 tbs tomato paste
2 rosemary sprigs
2 thyme sprigs
2 dried bay leaves
1 cup (250ml) chicken stock
400g can diced tomatoes
1kg Carisma potatoes, peeled, coarsely chopped
50g butter
1/3 cup (80ml) milk
100g frozen peas
Mixed salad leaves, to serve
Description
A delicious take on the family favourite, Michael Weldon’s slow-cooked shepherd’s pie is a must-try. Give it a go this week, it will be a new go-to recipe.
Method
Step 1
Preheat oven to 150°C. Heat half the oil in a large ovenproof casserole pan over high heat. Add half the lamb and cook, turning, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
Step 2
Heat half the remaining oil in the pan. Add half the onion, celery and carrot and cook, stirring, for 5 mins or until vegetables are just tender. Add the garlic and tomato paste and cook, stirring, for 1 min or until aromatic. Return the lamb to the pan with the rosemary, thyme, chicken stock and tomatoes. Bring to the boil. Season. Remove from heat.
Step 3
Bake, covered, for 1½ - 2 hours or until lamb is very tender. Set aside to cool slightly. Use 2 forks to coarsely shred the lamb.
Step 4
Meanwhile, place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 mins or until potato is tender. Drain well. Set aside for 2-3 mins to steam. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add the milk and stir to combine. Season well. Cover to keep warm.
Step 5
Heat the remaining oil in a medium frying pan over medium-high heat. Add the remaining onion, celery and carrot and cook, stirring for 5 mins or until tender. Add to the lamb mixture with the peas and stir to combine. Season.
Step 6
Increase oven to 180°C. Spoon mashed potato over the lamb mixture. Bake for 30 mins or until the top is golden brown and mixture is heated through. Serve with mixed salad leaves.
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