SHEPHERD’S PIE WITH WORCESTERSHIRE SAUCE
A classic for a reason! This is a great Sunday meal for the whole family.
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook for 5 mins, or until soft. Add lamb mince and cook for 5 mins, stirring to break up any lumps, until lamb starts to colour. Add flour and cook, stirring, for 2 mins, or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste and bring to a boil.
Reduce heat to low and cook for 30 mins, stirring occasionally, until sauce thickens. Season to taste.
Meanwhile, cook potato in a large saucepan filled with salted boiling water for 15 mins or until tender. Drain well, leave in the pan and add butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined.
Pre-heat oven to 200°C.
Spoon mince into a 2-litre capacity ovenproof baking dish. Top with mashed potato and use a fork to spread it over lamb mixture. Brush with butter. Bake the pie for 25-30 mins, or until mashed potato is golden brown.
Serve pie immediately, straight from the dish, while it is still hot.
1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely sliced
2 celery sticks, finely chopped
500g lamb mince
2 tablespoon plain flour
500ml beef, lamb or vege stock
1 dried bay leaf
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
For the mashed potato:
4 potatoes, peeled, chopped
40g butter, plus extra melted butter to brush
100ml milk, warmed