A classic family favourite, Shepherd's Pie is a hearty lamb-based meal that brings a smile to faces. This beautiful recipe is courtesy of Chef Jeff Simonetta.
Ingredients 15
Filling
800 g lamb (ground lamb)
1 onion, large, finely chopped
2 carrots, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 cup peas
1 cup corn kernels
1 cup beef broth
2 tbsp all-purpose flour
2 tsp Worcestershire sauce
2 tsp fresh rosemary, chopped
salt and pepper, to taste
Mashed Potatoes
4 large potatoes, peeled, cut into small pieces
1⁄2 cup unsalted butter
1⁄2 cup milk
salt and pepper, to taste
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Method 11
Preheat your oven to 200°C (400°F).
In a Chasseur low casserole pan, brown the or beef over medium heat. Drain any excess fat.
Add the , , and to the meat. Cook until the vegetables are softened.
Stir in the and , ensuring they are well combined with the meat and vegetables.
Pour in the , add and . Allow the mixture to simmer until it thickens. Season with salt and pepper to taste.
Add the and to the mixture, stirring until evenly distributed. Simmer for an additional 5 minutes.
While the filling simmers, boil the peeled and cut in a separate pot until they are fork-tender. Drain and mash them with , , salt, and pepper until smooth.
Spread the over the meat and vegetable mixture in the Chasseur low casserole pan, creating an even layer.
Use a fork to create a decorative pattern on the surface of the .
Place the casserole pan (without lid) in the preheated oven and bake for about 20-25 minutes or until the top is golden brown.
Once baked, let it cool for a few minutes before serving. Enjoy your delicious straight from the Chasseur low casserole pan!
Chasseur Australia's tips
Feel free to customise the recipe by adding your favourite herbs or cheeses to the mashed potatoes for extra flavour.
Cooked and served using a Chasseur Low Round Casserole in Salmon