Shepherd's Pie (Tomato Sauce) SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS Ingredients: (Serves 4)2 tablespoons olive oil500g lamb mince3 garlic cloves, sliced1 brown onion, diced1 carrot, diced1 stick celery, diced8 thyme sprigs2 teaspoons...
Shepherd’s Pie Tomato Sauce
Shepherd’s Pie (Tomato Sauce)
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
Ingredients: (Serves 4)
2 tablespoons olive oil
500g lamb mince
3 garlic cloves, sliced
1 brown onion, diced
1 carrot, diced
1 stick celery, diced
8 thyme sprigs
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons plain flour
pinch of salt
500mL reduced-salt vegetable stock
½ cup red wine
3 bay leaves
½ cup Three Threes Tomato Sauce
1 tablespoon Three Threes Mightymite
1 cup frozen peas
1kg kestrel potatoes, peeled and cut into bite-sized pieces
150mL milk
40g butter
Method
Preheat oven to 160°C (fan-forced). In heat oil in a large saucepan,
Add onion, thyme and garlic and cook for 1-2 minutes or until soft and fragrant. Add celery and carrot and cook for a further 3-4 minutes until soft. Remove from heat and pour over vegetable stock. Add lamb and cook for 5 minutes, breaking up lumps, until browned. Add cumin, coriander, salt, stock, red wine, bay leaves, tomato sauce and mightymite. Bring mixture to the boil then reduce heat to a simmer and cook for 20-30 minutes, until reduced and thickened. Stir through frozen peas
Meanwhile, place potatoes in a large saucepan of water and bring to the boil over high heat. Cook for 12-15 minutes or until tender when pierced with a knife. Drain potatoes and return to the pan. Add milk and butter and mash until smooth.
Pour lamb mixture into a large baking dish and top with mashed potato and grated cheese. Transfer to the oven and bake for 20 minutes, until top is golden.
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