Kid’s Shepherd’s Pie
Serves: 6
Tip:
Rather want to make a cottage pie? Replace the lamb mince with beef!
Share this recipe!
Directions
- Peel the potato and cut into 1/8ths.
- Boil the potatoes in boiling water and drain well. Allow to cool well ensuring that all the water is completely drained.
- Mash the potatoes until completely fine.
- Add milk, butter and cheese and stir through. Set aside.
- Pre-heat the oven to 180°C.
- In a large frying pan heat the vegetable oil over a medium high heat.
- Add the onion, carrots and celery and sauté until the onion becomes translucent.
- Add pepper and mince and sauté for another 3-4 minutes.
- Add in the baby marrow, tomato paste, tomato sauce and beef stock, stir well and bring to a simmer.
- Simmer for 15 minutes, uncovered.
- Divide the mince mixture between 6 ramekins.
- Top with the cheesy mashed potato by piping or spooning.
- Place in the oven and bake for 12-15 minutes until golden brown.
- Allow to cool slightly before serving.
Ingredients
- 6 Potatoes, floury (Caren, Darius and Avalanche), medium
- ¼ cup Milk, full cream
- 2 tbsp Butter
- ½ cup Cheese, cheddar
- 2 tbsp Oil, vegetable
- ½ Onion, finely diced
- 1 Celery, finely diced
- 1 Carrots, finely, diced
- ¼ Pepper, yellow, diced
- 400 g Lamb Mince
- 2 Baby marrow, grated
- 1 cup Spinach, finely shredded
- 2 tbsp Tomato Paste
- 4 tbsp Tomato Sauce
- 2 cups Beef Stock