Shepherd'S Pies

13 ingredients
5 steps

Ingredients

  • 2 tbsp olive oil
  • 2 None celery stalks, finely chopped
  • 2 None carrots, finely chopped
  • 1 None large onion, finely chopped
  • 1 tbsp rosemary, chopped
  • 1 3/4 lbs ground lamb
  • 1/4 cup Worcestershire sauce
  • 1/4 cup tomato sauce
  • 4 None large potatoes, peeled and quartered
  • 1/2 cup milk
  • 3 tbsp butter
  • 1/4 cup dried breadcrumbs
  • 3/4 cup shredded Cheddar cheese

Directions

  1. 1
    Preheat the oven to 350°F. Heat 1 tbsp of the oil in a large heavy-bottomed saucepan on high heat. Add the celery, carrot, onion and rosemary and saute for 4-5 mins or until golden. Remove from the pan.
  2. 2
    Heat the remaining 1 tbsp oil in the same pan on medium-high heat. Add the ground lamb and cook for 4-5 minutes or until browned. Return the vegetable mixture to the pan. Add the sauces and 3/4 cup water and bring to a boil. Reduce the heat to medium and simmer for 6-8 mins or until thickened. Season to taste.
  3. 3
    Meanwhile, for the topping, cook the potatoes in boiling salted water until tender. Drain well. Return to the pan and mash with the milk and butter. Season to taste.
  4. 4
    Divide the meat mixture among six 2-cup ovenproof bowls. Top evenly with the mashed potatoes. Sprinkle with the breadcrumbs and cheese. Place the bowls on a baking pan.
  5. 5
    Bake for 12-15 minutes or until golden.

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