All Recipes

Lamb shepherd's pie

Prep

15-30 mins

Total

25 MIN

Servings

4 Servings

Ingredients

1 tbsp

Olive oil

1 

Brown onion, finely chopped

1 

Carrot, peeled, finely chopped

500 g

Lamb mince

2 

Zucchini, trimmed, finely chopped

1 1/2 tbsp

Chopped rosemary

2 tbsp

Gravox lamb and rosemary gravy (canister powder)

2 cups

(500ml) salt reduced beef stock

2 tbsp

Worcestershire sauce

1/2 cup

(125g) pureed tomatoes

1 

Small head cauliflower, cut into florets

3 

Garlic cloves, crushed

1/4 cup

Cream

20 g

Butter, softened

1 1/3 cups

(115g) grated cheddar cheese

Instructions

Step 1

Pre-heat oven to 200°C.

Step 2

Heat oil in a large saucepan over medium-high heat. Cook the onion and carrot, stirring for 1 minute or until tender. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add zucchini, rosemary and Gravox Lamb and Rosemary Gravy powder. Cook, stirring for 1 minute. Gradually add stock, stirring constantly, until combined. Add Worcestershire sauce and tomatoes. Reduce heat to medium. Simmer for 15 minutes or until thick.

Step 3

Meanwhile, cook cauliflower and garlic in a medium saucepan of boiling salted water for 15 minutes or until tender. Drain. Cool 10 minutes. Place cauliflower and garlic in a food processor with cream and butter. Season with salt and pepper. Process.

Step 4

Transfer lamb mixture to a 5cm-deep (6 cup capacity) pie dish. Top with cauliflower mash and cheddar cheese. Bake for 20 minutes or until mash is golden and cheese melted. Stand for 10 minutes.

Step 5

Serve with steamed vegetables or salad if desired.

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