Shepherds Pie is just one of those classic, warm and comforting dishes and it's so easy to prepare at home, packed full of your favorite veges.
I love pies. All kinds of pies. Sweet pies, savory pies, breakfast pies, dinner pies, dessert pies. I just love pie.
What I love about this shepherds pie is that it is commonly made without a pastry - essentially, you have a delicious lamb and vegetables in a rich gravy, topped with beautiful mashed potato and topped off with melted cheese. Delicious!
This pie is simple to make, delicious to eat, and fantastic reheated.
1 onion, finely diced
2 carrots, peeled and diced
3 cloves garlic, crushed
600 g ground lamb
2 Tbsp flour
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 tsp chopped fresh rosemary
1/2 cup peas
1 1/2 cup stock (lamb, beef, or chicken)
salt and pepper to taste
6 potatoes, cooked and mashed
1/2 cup grated cheese
1. Heat a dash of oil in a large sauce pan over a medium-high heat. Fry the onion and garlic until onion is translucent and fragrant. Add the carrot and lamb and fry until lamb is browned. Break down any large clumps of meat.
2. Add the flour, tomato paste, Worcestershire sauce, rosemary, and stock. Bring to a boil and simmer for about 20 minutes, until the sauce had reduced and the mixture is thick. Stir in the peas. Season with salt and pepper to taste.
3. Transfer to an oven proof dish, top with mashed potato and grated cheese. Bake at 200C (400F) for 20 minutes, until the top is golden.