SHEPHERD’S PIE
SERVES 4 PREP 15 MINS COOK 1 HOUR 10 MINS
• 2 tbsp olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 500g lamb mince
• 450 jar tomato passata
• 125g mushrooms, sliced
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
TOPPING
• 6 sebago potatoes, peeled
• 60g butter, chopped
• ½ cup milk, heated
• ¾ cup grated tasty cheese
1 In a frying pan, heat oil on high. Saute onion and garlic 2-3 mins until tender. Add mince. Cook 5-6 mins, breaking up lumps, until evenly browned.
Stir in passata, vegetables, stock and sauce.
