Chunky shepherd’s pie

My version of shepherd’s pie uses chunky pieces of lamb and is topped with diced potato and sweet potato to make it easier for the Hungry Twins to eat.  If you are lucky, you might get some leftovers (it tastes even better the next day).

Chunky shepherd’s pie

• Preparation time: 10 minutes
• Cooking time: 2 ¼ hours for lamb, 20 minutes to brown the top
• Makes: 4 serves

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, roughly chopped
• 2 medium carrots, roughly chopped
• 2 cloves garlic, crushed
• 500gm diced lamb
• 1 tablespoon Worcestershire sauce
• ½ cup red wine (optional)
• 400ml chicken stock
• 400gm tin crushed tomatoes
• 1 large potato, diced to 1.5cm pieces
• 1 small sweet potato, diced to 1.5cm pieces
• 2 tablespoons shredded parmesan

Method

• Preheat oven to 170^oC.
• Add 1 tablespoon of olive oil, onion, 2 cloves chopped garlic and carrot to a heavy based casserole dish and cook on medium heat until onions start to colour and carrot starts to soften (about 10 minutes).
• Add the diced lamb and brown (about 5 minutes).
• Add the Worcestershire sauce, wine (if using), stock and tinned tomatoes.  Stir well and bring to a simmer.
• Place lid on casserole dish and put in the oven to cook until lamb is tender (around 2 hours).  Stir lamb halfway through and add a little more stock if required.
• While lamb is cooking, blanche the potato and sweet potato for 5 minutes in a pot of boiling water.  Drain and transfer to a bowl.  Add 1 tablespoon of olive oil and 2 cloves of crushed garlic and mix well to coat.

Luscious lamb ready for chunky topping

And now for the parmesan….

• Once lamb is ready, transfer to an oven-proof dish and spread the garlic-mixed potatoes evenly over the top. Sprinkle with parmesan.  Place in oven until lamb is bubbling and top is browned (around 20 minutes). Serve with a green salad or vegetables.