Ray Bonicci| 29 November 2020
Whether you’re wanting to impress on date night or flex your culinary skills to your housemates, the humble Shepherd’s Pie is sure to be a crowd favourite. So crack open a bottle of red, preheat your oven and let’s get cooking!
Serves: 4-6 | Time: 1h 30mins
Recipe courtesy of Ray Bonicci from Raywood Catering. Find him on Facebook.
FILLING CREAMY MASH
1tbs olive oil 1kg desiree potatoes, coarsely chopped
1 onion, finely diced 300ml thickened cream
1 carrot, finely diced 180g butter, softened
2 garlic cloves, finely chopped
1 bay leaf
1kg minced lamb
4tbs tomato paste
125ml red wine
60ml Worcestershire sauce
1 cup frozen peas & corn (defrosted)
1 cup continental parsley, coarsely chopped
1. Preheat oven to 200°C. Heat oil in a pan over medium heat, add onion, carrot, garlic & bay leaf & cook until vegetables are soft & start to colour (10 minutes).
2. Season to taste, add mince & stir, breaking up mince with back of spoon until brown (10 minutes).
3. Add tomato paste & stir to combine. Add stock, red wine, Worcestershire sauce & deglaze.
4. Bring to the boil, reduce heat to low & simmer until sauce is thick (25 minutes).
5. Stir through peas, corn & parsley & season to taste.
6. Meanwhile, for creamy mash, place potatoes in a pot & cover with cold salted water. Bring to the boil over medium heat & cook until tender (15 minutes).
7. Drain potatoes & return to pot. Add cream & butter, mash until smooth. Season to taste.
8. Place mixture in an ovenproof dish, top with potato & bake until golden (15 minutes).
9. Serve with fresh garden salad, don’t forget the garnish and enjoy!
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