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Recipes

Shepherd’s Pie with Three Root Mash

SERVES
6
COOK TIME
1 1/2
PREP TIME
30
DIFFICULTY
Easy
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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.

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
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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.