Shepherd's Pie
Ingredients
500g pack lamb or beef mince
1 Tbsp sunflower oil
1 large onion, chopped finely
2 cloves garlic crushed
2-3 medium grated carrots
1 cup frozen peas
2 Tbsp tomato purée
400ml beef stock
Topping:
900g potatoes, cut into chunks
1 cup Tatua Mascarpone
200g grated cheese
3 tbsp milk
1 tsp garlic powder
Salt and pepper to taste
Paprika
Method
- Preheat the oven to 200°C.
- Add olive oil to a large pot set on medium/high heat and heat for a minute or two. Then add in chopped onion & garlic and sauté until fragrant.
- Add beef to pan and cook until browned, seasoning with salt and pepper.
- Then add stock, carrots, peas, tomato purée and simmer for 10 minutes. Set aside.
Mashed Potatoes:
- Fill a medium-sized pot with water. Add chunked potatoes and turn to high heat.
- Bring to a boil and cook until the potatoes are fork-tender - about 10-12 minutes.
- Drain the potatoes and place them back into the pan.
- Mash the potatoes then add milk, garlic powder and Tatua Mascarpone. Season with salt and pepper.
To Assemble:
- In an ovenproof dish, pour in the beef mixture. Then place the mashed potatoes on top. Using a fork, graze the top of the potatoes and sprinkle with paprika and grated cheese.
- Place in the oven and bake for 25-30 minutes until potatoes are starting to turn golden and cheese is bubbling.
- Serve with a side of your favourite veggies or salad.
Serves 4
