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Chelsea Winter's Shepherd's Pie


Chelsea Winter's Shepherd's Pie

SERVES 5-6 
PREPARATION 20 MINUTES  
COOKING 1 1/4 HOURS

With Woman's Day 
  

1kg lamb mince
3 tablespoons oil
2 onions, finely chopped
1 large carrot, grated
5 cloves garlic, crushed
2 anchovies, finely chopped
4 cups lamb or chicken stock
400g tin tomatoes in juice
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
2 bay leaves
2 cups spinach or kale, finely chopped
1.5kg floury potatoes, peeled, halved
50g butter, cubed
1/3 cup milk or cream
1 bunch fresh mint, finely chopped 
1/2 cup freshly grated parmesan,
parsley to serve (optional)
 
1. Preheat oven to 180C. Bring the lamb out of the fridge for 20-30 minutes before you fry it.
2. Heat a large frying pan on a high heat. Add 1 tablespoon oil and half the lamb mince. Break up quickly with a wooden spoon and leave to brown on the bottom. Stir to brown all over. Transfer to a bowl and repeat with the remaining mince.
3. Drain any fat from pan, reduce the heat to medium and add 2 tablespoons olive oil. Add onion and carrot, then cook, stirring occasionally, for 10 minutes until soft. Add garlic and anchovies, cooking for another minute. Add stock, tomatoes, paste, Worcestershire sauce and bay leaves. Reduce heat to medium-low, add spinach and simmer for about 45 minutes or until reduced right down to a thick sauce. Season to taste.
4. While the meat is cooking, simmer potatoes in a pot of salted water until tender (takes about 15-20 minutes). Drain and replace pot over the heat for a minute or so to evaporate the excess moisture. Mash (or use a potato ricer if you have one), then stir in butter and milk. Season with salt and pepper.
5. Stir mint through the mince filling, then add to your baking dish and smooth out. Spoon potato mash evenly on top. Sprinkle with cheese and bake in the oven for 20 minutes until crispy and golden brown on top. Sprinkle with parsley and serve.
 

 


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