Mum's Best Shepherd's pie

A recipe of comfort and many family memories. I hope it brings you comfort too.

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Course: Lunch, Dinner

Cuisine: Australian

Prep Time: 40

Cook Time: 30

Servings:

Calories: 363kcal

Author: Nellie Kerrison | Relish Mama

Cost: 30

Equipment

1 Frying pan
1 oven proof casserole dish

Ingredients

3 tablespoons olive oil
1 teaspoon ground cumin
1 brown onion finely diced
2 celery sticks finely diced
2 carrots finely diced
500 g lamb mince
3 tablespoons tomato paste
1 teaspoon fresh thyme leaves chopped
1 cup peas fresh or frozen
100 ml dry red wine
400 ml beef stock
Sea salt and freshly cracked black pepper
Mashed potato to go on top

To serve

Flat leaf parsley roughly chopped
Green salad

Instructions

Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the cumin, onion, celery, and carrots and cook, stirring occasionally, for 5 minutes or until the onions are smelling sweet and have softened.
Add the lamb and cook to brown. Add tomato paste and stir through.
Add the thyme, peas, wine and beef stock.
Simmer gently for 25 minutes, stirring occasionally. Season to taste.
Preheat oven to 180°C.
Have your mashed potato ready.
Spoon the meat mixture into the base of an ovenproof dish.
Top with mashed potato and smooth out evenly.
Bake in oven for 30 minutes or until golden. Serve scattered with fresh parsley and a green salad.

Notes

Mum's shepherd's pie was and still is only ever made with using her leftover roast lamb. I love doing this too however, I think my growing family must eat more than we did as children, and there's not often any of our roast left over. This is why this recipe uses ground lamb mince.

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