Italian-style shepherd’s pie

Recipe from: 22 April 2016
recipe, shepard's pie, lamb,dinner

Ingredients 26
Servings 6
Time 00:20

Ingredients

  • LAMB RAGU:
  • 500
    g
    lamb mince
  • 15
    ml
    olive oil
  • 1
    onion, chopped
  • 1
    large carrot, diced
  • 2
    celery sticks, diced
  • 2
    garlic cloves, crushed
  • 10
    ml
    dried oregano
  • 60
    ml
    red wine
  • 1x 400
    g
    tin whole tomatoes
  • 50
    ml
    tomato paste
  • 125
    ml
    lamb or beef stock
  • handful of basil leaves, roughly chopped
  • 1
    slice of bread, cut into blocks or 5 ml psyllium husks
  • Salt, pepper and sugar to taste
  • DUCHESS-STYLE CHEESY PESTO MASH:
  • 6
    medium floury potatoes, peeled, cubed and boiled in salted water until tender
  • 50
    g
    butter
  • 60
    ml
    basil pesto
  • 125
    ml
    finely grated Parmesan cheese
  • 1
    egg yolk
  • Salt and pepper to taste
  • TOPPING:
  • extra Parmesan cheese
  • extra basil pesto
  • olive oil for drizzling
 

Method

01:10
 
Make sure your potatoes are on the boil.

In a large heavy based pan, brown the lamb mince in the heated olive oil. Remove and set aside.

In the same pot, saute the onion, carrot, celery, garlic and oregano until softened and fragrant.

Pour in the wine and simmer until almost completely reduced. Now add the tinned tomato, tomato paste and stock.

Add the lamb back to the pot and break the tinned tomato up a little. Cover and simmer for 30 minutes. Remove lid, add the basil and simmer uncovered for another 10 minutes or until reduced. Add bread or psyllium husk to the ragu to thicken it up. It needs to be well reduced and thick to allow the mash to stand on it.

Season with salt, pepper and sugar to taste.

Spread the ragu evenly into a medium baking dish.

Preheat the oven to 180 Degrees Celsius.

For the mash:
Drain the water from the tender potatoes. In the same pot, mash the potatoes with the butter. When all the lumps are gone, add the pesto, cheese and egg yolk and mix vigorously with a wooden spoon. Season with salt and pepper to taste. Use a strong whisk to ‘fluff” the mash up a bit if you like. Spoon the mash into a piping bag.

Pipe the mash (so it resembles duchess potatoes) onto the ragu.

Sprinkle with extra Parmesan, a drizzle of olive oil and a few dollops of extra pesto.

Bake for 30 minutes or until golden and bubbling.

Serve immediately.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

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Read more on: dinner  |  recipe  |  lamb
 

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