Shepherd'S Meatloaf

Name: Shepherd'S Meatloaf
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 2 stalks celery, finely chopped; 1 None carrot, finely chopped; 2 1/4 lbs ground lamb; 3/4 cup frozen peas, thawed; 1/2 cup fresh breadcrumbs; 1 large egg, lightly beaten; 1/4 cup tomato puree; 1 tbsp Worcestershire sauce; 1 tsp thyme leaves; None None Steamed vegetables, to serve; None None For the Mashed Potato Topping; 3 None medium red potatoes, peeled, chopped; 1/2 cup cream; 2 tbsp butter

16 ingredients

6 steps

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 stalks celery, finely chopped
1 None carrot, finely chopped
2 1/4 lbs ground lamb
3/4 cup frozen peas, thawed
1/2 cup fresh breadcrumbs
1 large egg, lightly beaten
1/4 cup tomato puree
1 tbsp Worcestershire sauce
1 tsp thyme leaves
None None Steamed vegetables, to serve
None None For the Mashed Potato Topping
3 None medium red potatoes, peeled, chopped
1/2 cup cream
2 tbsp butter

Directions

1

Preheat oven to 400°F. Lightly grease an 8-cup baking dish.
2

Heat oil in a large skillet on high. Saute onion, celery, and carrot 3-4 minutes, until onion is tender; cool slightly.
3

In a large bowl, combine lamb, cooled vegetables, peas, breadcrumbs, egg, tomato puree, Worcestershire, and thyme. Season to taste; mix well. Press mixture evenly into dish; place on a baking sheet. Bake 20 minutes; drain cooking juices.
4

Meanwhile, to make topping, place potato in a medium saucepan and cover with water. Bring to a boil on high. Reduce heat to medium; cook 10-15 minutes, until tender. Drain well; return to saucepan with cream and butter. Mash well; season to taste.
5

Top meatloaf with potato mixture, roughing up surface with fork. Return to oven a further 20-25 minutes, until cooked through and golden.
6

Slice or spoon from dish to serve. Serve with steamed vegetables.