Shepherd’s Pie
Cook Time 1.5 hours
Servings 6
Ingredients
2 onions
1 stick celery
1 thin carrot
1kg diced lamb
2 cloves garlic
½ cup flat leaf parsley
2 tablespoons olive oil
2 tablespoons plain flour
2 tablespoons tomato paste
3 cups (750ml) lamb or beef stock
2 tablespoons Worcestershire sauce
1 bay leaf
Sea salt and freshly ground black pepper
1 kg small waxy potatoes, such as Cream Delights, Sebago, Bintje or Nicola
80g butter
150ml warmed milk
Method
Assemble the processor with the variable slicer set to setting 1-2. Slice onion and set aside. Slice celery and carrot; remove from processing bowl and set aside.
Assemble the processing bowl with the quad blade and process the lamb in 2 batches with the garlic and parsley.
Heat oil in a large non-stick frying pan or saucepan, on a medium heat and cook onions until softened; add lamb mixture and cook, stirring, breaking up the mince until browned. Add flour and tomato paste and cook stirring occasionally for 2-3 minutes. Add stock, Worcestershire sauce, bay leaf, sliced celery and carrots. Bring mixture to the boil then reduce heat and simmer, stirring occasionally, for about 45 minutes or until sauce has thickened. Season to taste with salt and pepper. Set aside.
Peel potatoes and cut into 2.5cm pieces. Rinse potatoes under running water until water runs clear. Place potatoes into a large saucepan and cover with cold water and some salt. Cover and bring to the boil over a high heat. Once boiling remove lid and cook for about 20-25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well.
Place potatoes back into the dry saucepan and gently shake the potatoes in the saucepan over a low heat for 1 -2 minutes to remove excess moisture. Remove from heat. Transfer potatoes to a straight sided bowl or mash in saucepan.
Assemble the motor body with the potato masher attachment set to the fine masher setting; using speed 15 mash potatoes until smooth. Do not over process as this will cause the potatoes to go gluey. Stir through the butter and warm milk. Season to taste.
Spoon lamb mixture into an oven proof serving dish and top with potatoes. Bake in moderately hot oven (200°C) for 20 minutes or until potatoes are golden.