Ingredients:

Filling
1 tbsp Olive Oil
1 Onion, finely chopped
2 Carrots, finely chopped
4 Garlic Cloves, finely chopped
1 Fresh Bay Leaf
800g Fresh Meats Lamb Mince
2 tbsp Tomato Paste
250 ml Chicken Stock
125 ml Red Wine
60 ml Worcestershire Sauce
120 gm Frozen Peas, defrosted
1 cup Parsley, coarsely chopped
Salt
Freshly Ground Pepper

Creamy Mash
800 gm Potatoes, coarsely chopped
250 ml Pouring Cream
100 gm Butter, softened
Salt
Freshly Ground Pepper

Method

– Inspire by Gourmet Traveller

Preheat the oven to 200°C.

Heat the olive oil in a pan over medium heat.

Add the onion, carrot, garlic and bay leaf and cook until the vegetables are soft and start to colour (about 7-10 minutes).

Season to taste.

Add the lamb mince and stir until brown (about 5-7 minutes).

Add the tomato paste and combine into the vegetables and meat.

Add the chicken stock, red wine and Worcestershire sauce and bring to the boil.

Reduce heat to low and simmer until sauce is thick (around 20-25 minutes).

Stir through peas and parsley and season to taste.

For the creamy mash, place potatoes in a pan and cover with cold salted water.

Bring to the boil over medium heat and cook until tender (about 10-15 minutes).

Drain potatoes and return to pan.

Add cream and butter and mash until smooth.

Season to taste.

Place the vegetable and mince mixture into an ovenproof baking dish.

Top with the creamy mash.

Bake until golden (around 10-15 minutes).

Remove the Shepherd’s pie from the oven and allow to cool slightly before serving.