Traditional homemade shepherd’s pie

Shepherd’s pie is a classic Aussie dish the whole family can enjoy. 

It’s the ultimate comfort dish as we head into the cooler months with its rich lamb base and creamy mashed potatoes to top it off.

This version is packed with carrot, celery, onion, garlic, beef stock and worcestershire sauce — adding an extra flavoursome punch. The best part is, you can substitute veggies to your liking — peas are a fantastic addition. 

This recipe also works great for lunch the next day, just reheat before serving and dig in! 

Ingredients

• 1 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tsp fresh rosemary leaves, finely chopped
• 500g lamb mince
• 2 tbsp plain flour
• 1 tbsp worcestershire sauce
• 2 cups Massel beef stock 
• 800g cream potatoes, peeled, chopped
• 1/2 cup milk
• 50g butter

Method

1. Heat oil in frying pan over medium heat. 
2. Add onion, garlic, carrot and celery. 
3. Cook, stirring, for 10 minute or until softened. Add rosemary. 
4. Cook for one minute. Increase heat to high. 
5. Add mince. Cook, stirring with a wooden spoon to break up mince, for six to eight minutes. 
6. Add flour. Cook, stirring for two minutes. 
7. Add worcestershire sauce and paste. Cook, stirring for one minute. 
8. Add stock. Bring to the boil. Reduce heat to low. 
9. Cook stirring occasionally, for 25 minutes. Season with salt and pepper. 
10. Meanwhile, place potato in large saucepan. Cover with cold water. 
11. Bring to the boil over high heat. Cook for 10 to 12 minutes.
12. Drain. Return to pan over low heat. 
13. Add milk and 1/2 the butter. Mash until smooth. 
14. Preheat oven to 200°C. Spoon mince mixture into baking dish. 
15. Top with mash, using fork to spread out over mince mixture. Dot with remaining butter.
16. Bake for 20 minutes.