LAMB AND ROSEMARY SHEPHERD’S PIE
1 tbsp olive oil
1 red onion, chopped
2 cloves garlic, finely chopped
3 medium carrots (about 120g) peeled and finely chopped
500g lamb mince
2 sprigs rosemary, leaves removed and finely chopped
½ cup red wine
400g tin peeled and chopped tomatoes
1 cup beef stock
1 tbsp Worcestershire sauce
salt and pepper
For the topping:
750g potatoes, peeled and quartered
½ cup milk
40g finely grated parmesan cheese
piping bag and round nozzle
1.) Heat the olive oil in a deep frying pan. Add the onion, garlic and carrots and fry for 2-3 minutes.
2.) Add the lamb mince and rosemary to the pan and brown the mince. Add the red wine and leave to cook for a minute.
3.) Add the tomatoes, beef stock and Worcestershire sauce. Season with salt and pepper, reduce the heat and leave to simmer for 25 minutes.
4.) Place the potatoes in a large pot and cover with cold water. Bring to the boil and boil for 20-25 minutes until the potatoes are tender. While the potatoes and mince are cooking preheat your oven to 200°C and get an ovenproof dish ready. (I used a 25cm x 23cm dish.)
5.) Just before the potatoes are ready heat the butter and milk in a small saucepan until the butter has melted and the milk is just about to reach boiling point. Drain the potatoes well and add the milk mixture with a pinch of salt and the grated cheese. Mash the potatoes until smooth. Set aside to cool for a few minutes.
6.) Check the seasoning of the mince mixture. Tip the mixture into the oven dish and smooth into an even layer. Spoon the cooled mashed potato into your piping bag and pipe over the top of the mince. (You can also spoon the potato over the top if you prefer.) Bake for 35-40 minutes until the potato has browned.) Serve immediately.