Lamb Shepherd'S Pie
Ingredients
- 2 1/2 lbs lamb forequarter chops, fat trimmed ⓘ
- 1 tbsp vegetable oil ⓘ
- 1 None medium onion, finely chopped ⓘ
- 1 None large carrot, finely chopped ⓘ
- 1 None stick celery, finely chopped ⓘ
- 2 cloves garlic, crushed
- 1 14 oz can diced tomatoes ⓘ
- 1/2 cup beef stock ⓘ
- 1/3 cup tomato paste ⓘ
- 2 tbsp worcestershire sauce ⓘ
- 2 None bay leaves ⓘ
- 1/4 cup chopped flat-leaf parsley ⓘ
- 3 None large potatoes, peeled, cut into 1/2 inch pieces
- 3 tbsp butter, plus extra, melted, to brush ⓘ
- 2 tbsp milk ⓘ
Instructions
- Preheat oven to 350°F. Grease 6 baking dishes (1 cup) and place on a baking tray. Cut lamb from bone, reserving bones to make stock. Chop lamb until minced finely.
- Heat oil in a large frying pan over moderate heat. Cook and the onions, carrots and celery for 8 minutes. Add garlic and cook and for 30 seconds or until fragrant. Add the chopped lamb and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in tomatoes, stock, paste, Worcestershire sauce and bay leaves. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Stir in parsley. Remove bay leaves.
- Meanwhile, steam potatoes in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a large heatproof bowl and add the butter and milk. Mash until smooth and season with salt.
- Spoon lamb mixture into prepared baking dishes and top with mashed potatoes. Brush with melted extra butter. Bake for 15-20 minutes or until golden and bubbly. Serve at once.
Nutrition & Diet Analysis (per serving)
953
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).