Slow cooked shepherd’s pie with potato gratin topping
serves
6
Snuggle up with this comforting shepherd's pie. Potato gratin topping takes the place of mash for an elevated take on the usual.
Ingredients (16)
- 2 tbs extra virgin olive oil, plus extra to drizzle
- 1.2kg boneless lamb shoulder
- 1 large carrot, finely chopped
- 1 leek, sliced
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1 tbs chopped thyme leaves
- 1/4 cup tomato paste
- 2 tbs Worcestershire sauce
- 2 tbs Dijon mustard
- 2 cups (500ml) Massel Liquid Stock Beef Style
- 1 1/2 cups frozen peas
- 2 tbs plain flour
Potato gratin topping
- 1kg Sebago potatoes, peeled
- 200ml thickened cream
- 100g Gruyere, grated
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 140°C fan-forced (160°C conventional).
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2.Heat the oil in a shallow casserole pan over medium-high heat. Cut the lamb into large pieces and season with salt. In batches, sear for 8 minutes or until well caramelised. Remove from the pan and repeat with remaining lamb. Reduce heat to medium.
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3.Add the carrot, leek and onion and a drizzle of extra olive oil to the pan and cook for 3-4 minutes until softened. Season, then add the garlic and thyme and cook for a further 1-2 minutes. Add the tomato paste, Worcestershire and mustard. Return the lamb to the pan and pour over the stock. Cover with a lid and place in the oven for 3 hours to slowly cook.
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4.Meanwhile, thinly slice the potatoes and blanch in salted boiling water for 5 minutes. Drain and set aside.
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5.Remove casserole from the oven and increase the temperature to 200°C fan-forced. Use a fork to shred the lamb. Stir through the peas and the flour. Arrange half of the potatoes in a single layer over the lamb, then drizzle with half of cream and half of the cheese. Repeat with remaining potatoes, cream and cheese.
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6.Return to the oven and bake for 30-40 minutes until the top is golden.
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