Name: Shepherd’s pie
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 1 kilogram lamb mince; 3 tablespoon oil; 2 onions, finely chopped; 1 large carrot, grated; 5 clove garlic, crushed; 2 anchovies, finely chopped; 4 cup lamb or chicken stock; 400 gram tin tomatoes in juice; 1/4 cup tomato paste; 3 tablespoon worcestershire sauce; 2 bay leaves; 2 cup spinach or kale, finely chopped; 1.5 kilogram floury potatoes, peeled, halved; 50 gram butter, cubed; 1/3 cup milk or cream; 1 bunch fresh mint, finely chopped; 1/2 cup freshly grated parmesan, parsley to serve (optional)

Ingredients

1 kilogram lamb mince

3 tablespoon oil

2 onions, finely chopped

1 large carrot, grated

5 clove garlic, crushed

2 anchovies, finely chopped

4 cup lamb or chicken stock

400 gram tin tomatoes in juice

1/4 cup tomato paste

3 tablespoon worcestershire sauce

2 bay leaves

2 cup spinach or kale, finely chopped

1.5 kilogram floury potatoes, peeled, halved

50 gram butter, cubed

1/3 cup milk or cream

1 bunch fresh mint, finely chopped

1/2 cup freshly grated parmesan, parsley to serve (optional)

Method

1.Preheat oven to 180ºC. Bring the lamb out of the fridge for 20-30 minutes before you fry it.

2.Heat a large frying pan on a high heat. Add 1 tablespoon oil and half the lamb mince. Break up quickly with a wooden spoon and leave to brown on the bottom. Stir to brown all over. Transfer to a bowl and repeat with the remaining mince.

3.Drain any fat from pan, reduce the heat to medium and add 2 tablespoons olive oil.

4.Add onion and carrot, then cook, stirring occasionally, for 10 minutes until soft. Add garlic and anchovies, cooking for another minute.

5.Add stock, tomatoes, paste, Worcestershire sauce and bay leaves. Reduce heat to medium-low, add spinach and simmer for about 45 minutes or until reduced right down to a thick sauce. Season to taste.

6.While the meat is cooking, simmer potatoes in a pot of salted water until tender (takes about 15-20 minutes).

7.Drain and replace pot over the heat for a minute or so to evaporate the excess moisture. Mash (or use a potato ricer if you have one), then stir in butter and milk. Season with salt and pepper.

8.Stir mint through the mince filling, then add to your baking dish and smooth out. Spoon potato mash evenly on top.

9.Sprinkle with cheese and bake in the oven for 20 minutes until crispy and golden brown on top.

10.Sprinkle with parsley and serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories