lamb and mint Shepherd’s pie

Shepherds Pie_0010

 

This is a bit of a cheat’s Shepherd’s Pie by Donna Hay but it is simple and quick.  I often cook a Neil Perry recipe but it takes hours.

2 tablespoons extra virgin olive oil

2 brown onion, chopped

2 medium carrots, peeled and chopped

500g lamb mince

1 x 400g chopped tomatoes

1 cup beef stock

1 cup frozen peas

1/2 cup store-bought mint jelly * I think this is the cheat bit!

sea salt and cracked black pepper

1kg sebago potatoes, peeled and thinly sliced

1 tablespoon rosemary leaves.

Preheat oven to 200C (400F). Heat 1 1/2 tablespoons of the oil in a large deep-sided frying pan over high heat. Add the onion and carrot and cook, stirring, for 8-10 minutes. Add then mince and cook, using a wooden spoon to break up any lumps, for 4-5 minutes or until browned. Add the tomatoes and stock and simmer for 15 minutes. Add the peas, mint jelly, salt and pepper and stir to combine. Divide the mixture between 4 x 11/2 cup capacity ( 373ml) ovenproof ramekin. Place the potato rosemary, remaining oil and salt and pepper in a bowl and toss to combine. Layer the potato slices on top of the lamb mixture in each ramekin and bake for 35-40 minutes or until the potatoes are golden and cooked through. Serves 4

 

 

 

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