cheat’s shepherd’s pie
- ¼ cup (35g/1¼ oz) plain (all-purpose) flour
- sea salt and cracked black pepper
- 1kg (2 lb 3 oz) boneless lamb shoulder, trimmed and cut into 2cm (¾ in) chunks
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- 2 brown onions, cut into thin wedges
- 4 cloves garlic, crushed
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 400g (14 oz) can diced tomatoes
- 2 cups (500ml/17 fl oz) good-quality beef stock
- 2 tablespoons worcestershire sauce
- 1kg (2 lb 3 oz) potatoes, peeled and sliced into 5mm (¼ in) thick rounds
- ½ cup (40g/1½ oz) finely grated parmesan
- Preheat oven to 220°C (425°F).
- Combine the flour, salt and pepper in a large bowl. Add the lamb and toss to coat.
- Heat half the oil in a large deep ovenproof frying pan over medium–high heat. In batches, add the lamb and cook for 4 minutes or until golden brown. Remove and set aside.
- Add the remaining oil, onion, garlic, carrot and celery and cook for 8 minutes or until softened. Add the tomatoes, stock and worcestershire sauce and stir to combine.
- Return the lamb to the pan and bring to a simmer. Cook for 20 minutes, then remove from the heat.
- Top the lamb mixture with potato, brush with oil and sprinkle with salt.
- Place on a baking tray and cook in the oven for 40 minutes. Sprinkle the potatoes with parmesan and cook for a further 10 minutes or until the lamb is tender and the potatoes are golden. Serves 4
Cook’s note:
Change out the carrots and celery in this pie for chopped parsnip, celeriac, broccoli or pumpkin, or any veg combo you love.
Photography: Con Poulos
© DONNA HAY GROUP
