Shepherd's Pie

Ingredients

Potato Topping

  • 1.4kg potatotes

  • 1/2 block unsalted butter

  • 1/3 cup milk

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 cup parmesan cheese

Meat filling

  • 1 onion

  • 450g ground lamb

  • 2 tsp dried parsley

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 5bsp Worcestershire sauce

  • 2 garlic cloves

  • 2 tbsp Gluten-free flour

  • 1 cup beef broth

  • 1.5 cup frozen mixed vegetables

Instructions

  1. Boil and drain the potatoes

  2. Add butter, milk, garlic powder, salt and pepper. Mash.

  3. Add parmesan cheese. Set aside

  4. In a large skillet, caute onions.

  5. Add ground lamb. Season with parsley, rosemary, thyme, salt and pepper. Cook until meat is browned.

  6. Add Worcestershire sauce and garlic.

  7. Add flour and tomato paste.

  8. Add broth and frozen mixed vegetables. Bring liquid to a boil then reduce to simmer for 5 min. Set aside.

  9. Preheat oven to 200 C while assembling Shepherd’s pie. (Note: Our oven is pretty hot, use 180 C instead.)

  10. Bake for 25 - 30 min. Cool for 15 min before serving.