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Shepherd’s Pie


  • 1 1/2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 onion , finely chopped
  • 1 carrot , finely chopped
  • 1 rib celery , finely chopped
  • 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
  • 750g (1.5 lb) ground lamb (mince) OR beef
  • 1/4 cup (35g) flour , plain/all purpose
  • 1/4 cup (55g) tomato paste
  • 2 cups (500ml) beef stock / broth
  • 1/2 cup (125ml) red wine (or water)
  • 1 beef bouillon cube , crumbled
  • 1 tbsp Worcestershire sauce
  • 2 dried bay leaves
  • Salt and pepper
  • 1 cup frozen peas

Mashed Potato

  • 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1″ cubes
  • 2/3 cup (165 ml) milk (whole or low fat)
  • 2 tbsp (30g) butter


  • 2 – 3 tbsp grated parmesan , optional
  • 2 tbsp (30g) butter , melted
  • Fresh thyme leaves, optional garnish


  • Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
  • Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
  • Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
  • Bring to simmer, then turn down heat so it is simmering rapidly – I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency.
  • Adjust salt and pepper to taste. Transfer Filling to 1.5 litre / quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 – 2 hours or overnight.


  • Preheat oven to 180C/350F.
  • Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so.
  • Add butter and mash until melted, then add milk, salt and pepper. Mash until it’s soft and smooth (ie spreadable, but not sloppy), adjusting with a touch more milk if required.
  • Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.
  • Bake for 30 – 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
  • Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Serving Gourmet Cuts since ’09

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