Classic Shepherd’s pie

Shepherd’s pie is a classic Aussie dish with many variations. It’s the ultimate comfort meal as we head into cooler Autumn evenings with its rich lamb base and creamy mashed potatoes to top it off. The best part is the leftovers for lunch the next day – if you manage to have leftovers! This version has plenty of veg, with bay leaf and Worcestershire sauce bringing that extra-special flavour. If you really want to take things to the next level, sprinkle a little Parmesan cheese over the top for that perfect golden finish.

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, halved, finely chopped
• 1 carrot, peeled, finely chopped
• 2 celery sticks, trimmed, finely chopped
• 1 tablespoon tomato paste
• 500g lamb mince
• Salt and freshly ground black pepper
• 2 tablespoons plain flour
• 500ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 4 desiree potatoes, peeled, chopped
• 40g butter
• 125ml milk
• Melted butter, to brush

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and stir for five minutes until soft. Add lamb mince and cook, breaking up any lumps, for five minutes or until lamb is cooked.

2. Stir in the flour for two minutes or until combined. Add stock, Worcestershire sauce, tomato paste, and the bay leaf and bring to the boil. Reduce to a simmer, stirring occasionally, for 30 minutes or until sauce thickens. Season with salt and pepper to taste.

3. Preheat oven to 200C.Start boiling the potatoes in a saucepan of salted water for 15 minutes or until tender. Drain and return to the pan. Add butter and use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt and pepper.

4. Start boiling the potatoes in a saucepan of salted water for 15 minutes or until tender. Drain and return to the pan. Add butter and use a potato masher or fork to mash until smooth. Add milk and stir until combined. Taste and season with salt and pepper.

5. Transfer the lamb mixture into a 2L (8-cup) baking dish and top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.