Lamb Shepherd’s Pie

Ingredients

Lamb Filling

• 800 g lamb mince
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste
• 1½ cups lamb or beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped

Mashed Potato Topping

• 1 kg potatoes, peeled and cubed
• 60 g butter
• 1/2 cup milk
• 1 cup grated cheddar cheese
• Salt and black pepper, to taste

Method

1. Preheat the oven to 190°C.
2. Boil the potatoes in salted water until tender. Drain well.
3. Mash the potatoes with the butter, milk, half the cheddar cheese, salt and black pepper until smooth. Set aside.
4. Heat the olive oil in a large pan over medium-high heat.
5. Add the onion and carrots and cook for 4–5 minutes until softened.
6. Stir in the garlic and cook for 1 minute.
7. Add the lamb mince and cook until browned.
8. Season with Smoke Craft, Garlic Melt, salt and black pepper.
9. Stir in the tomato paste and cook for 1 minute.
10. Add the stock and Worcestershire sauce and simmer for 10–12 minutes until slightly thickened.
11. Stir in the peas and parsley.
12. Spoon the lamb mixture into a greased baking dish.
13. Spread the mashed potato evenly over the filling and rough up the surface with a fork.
14. Sprinkle with the remaining cheddar cheese.
15. Bake for 25–30 minutes, or until golden brown and bubbling.
16. Allow to rest for 5 minutes before serving.

BlixSam Tip

• Buttered green beans
• Garden salad
• Garlic bread
• Roasted vegetables
• Iced tea or a glass of red wine