Closed Today.
OPENING HOURS
Tuesday: 7:00 am - 5:30 pm
Wednesday: 9:00 am - 5:30 pm *
Thursday: 9:00 am - 5:30 pm
Friday: 7:00 am - 9:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday & Monday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
Shepherd’s Pie with Three Root Mash

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Mash, Shepherds pie, Vegetables, Winter
Collections Family, Winter

INGREDIENTS

  • ¼ cup olive oil
  • 1 kg lamb mince
  • 2 large onions peeled and diced
  • 2 large carrots peeled and diced
  • 2 whole celery sticks diced
  • 1 tablespoon fresh rosemary chopped
  • 3 cloves garlic crushed
  • 2 tablespoon plain flour
  • 1 cup red wine
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup peas cooked
  • 1/4 cup preserved lemon pulp removed, rinsed and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon thyme leaves chopped
  • 1/4 cup continental parsley, chopped
  • salt flakes and freshly ground black pepper
  • Three root mash
  • 600g desiree potatoes peeled and chopped
  • 450g celeriac peeled and chopped
  • 200g carrots peeled and chopped
  • 40g unsalted butter
  • 1/3 cup Parmesan cheese
  • salt flakes and freshly ground black pepper

METHOD

  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.

Print Recipe
Shepherds Pie with Three Root Mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Course Dinner
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
people
Ingredients
Three root mash
Recipe Notes
  1. Heat 2 tablespoons oil in a large heavy-based sauté pan over a medium-high heat and brown lamb in two batches until golden. Set aside.
  2. Heat remaining oil in the same pan over a medium-low heat. Add onion, carrot, celery, rosemary and garlic, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.
  3. Return lamb to the pan and increase heat to medium. Add wine, stock, tomato paste and Worcestershire sauce, stirring until well combined. Cover and cook for 30 minutes or until sauce thickens.
  4. Add preserved lemon, juice, thyme and parsley and peas, stirring to combine. Check seasoning and adjust accordingly.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash.
  7. Steam the celeriac and carrots together for 20 minutes or until tender. Remove from heat and mash using a potato masher or stick blender for a smoother result.
  8. Add the mashed potato, butter, warmed milk, parmesan, salt and pepper, stirring until mash is well combined and smooth.
  9. Spoon lamb mixture into a large deep pie dish and top with mash.
  10. Place on a baking tray in preheated oven for 40 minutes or until top of pie is crispy and golden.
Share this Recipe
Sweet Potato, Celeriac, Parsnip & Potato Gratin

Sweet Potato, Celeriac, Parsnip & Potato Gratin

SERVES
6
COOK TIME
1.25
PREP TIME
30
DIFFICULTY
Easy
Tags Celeriac, Side dish, Sweet Potato
Collections Winter

INGREDIENTS

  • 60 g melted butter
  • 3/4 cup sour cream
  • 1/2 cup chicken consommé
  • 1 medium brown onion peeled & finely sliced
  • 1 clove garlic peeled crushed
  • 2 tsp lemon thyme leaves
  • 1/4 tsp nutmeg
  • Sea salt and freshly ground black pepper
  • 150 g sweet potato, peel & thinly sliced
  • 150 g celeriac, peeled & thinly sliced
  • 150 parsnip, peeled & thinly sliced
  • 150 potato, peeled & thinly sliced
  • 1 cup fresh sourdough breadcrumbs
  • 2 tsp chopped parsley
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth. Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.

Print Recipe
sweet potato, celeriac, parsnip & potato gratin
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin
    & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth.
    Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.
Share this Recipe