Shepherd's Pie With Rosemary-Scented Potatoes
A hearty pie for family dinners
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
- 800 g lamb mince
- 4 large floury potatoes
- 1 large onion finely chopped
- 2 medium carrots diced small
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 cube of chicken stock
- 1 tbsp Worcestershire sauce
- 300 ml whole milk at room temperature
- 200 ml+ 1 tbsp extra virgin olive oil
- 1 1/2 tsps fresh rosemary minced or 1 tsp dried rosemary
- 200 g cheddar grated
- 1/2 tbsp butter
Freshly ground black pepper
Preheat the oven to 180 degrees C and lightly spray a medium-sized square or rectangular baking dish with cooking spray.
Boil a large pot of water and cook potatoes till they are tender to a fork.
While the potatoes boil, heat a tablespoon of olive oil in a pan and gently saute the onions on medium heat till translucent. Add the garlic and cook for a minute more.
Add the thyme, carrots and the meat and brown quickly on high heat for a few seconds. Reduce the heat, add the tomato paste, Worcestershire, stock cube and a quarter cup of water and simmer covered till the carrots are soft, and the meat is cooked but not completely dry. Add pepper, check the salt and set aside.
Prepare the potatoes by mashing together the warm, boiled potatoes, olive oil amd milk till the mixture is creamy and without lumps. Add the minced rosemary and half the cheese, and season generously with black pepper and salt.
Spoon the lamb into the dish and top with the mashed potatoes. Smoothen the edges, score the top gently with a fork, sprinkle with the remaining cheese and dot with butter. Bake in the oven for about 40 minutes till the sides are bubbling and the top is golden brown. Serve with crusty bread or a fresh green salad.