Shepherd's pie

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How to make Shepherd's pie

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:45
  • Total Time : 1:15

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 anchovy fillet
  • 500g lamb mince
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 40ml espresso
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 dried bay leaf
  • 600g Sebago potatoes, peeled, chopped
  • 350g parsnips, peeled, coarsely chopped
  • 60g butter
  • 1 1/2-2 tablespoons milk
  • 220g can Heinz Beanz in Tomato Sauce

Maple parsnip chips

  • 4 parsnips, peeled
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 tablespoons maple syrup

Method

  • Step 1 Heat oil in a saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 5 minutes. Add garlic and anchovy. Cook, stirring for 1 minute. Add lamb. Cook, stirring to break up lumps, for 5 minutes until browned.
  • Step 2 Add stock, espresso, Worcestershire sauce, tomato paste and bay leaf. Reduce heat to medium. Simmer, stirring often, for 15-20 minutes or until sauce has reduced by half. Season.
  • Step 3 Meanwhile, cook potato and parsnip in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. Add half the butter. Mash until smooth. Add milk. Use a wooden spoon to stir until combined. Season.
  • Step 4 Preheat oven to 200C/180C. Spoon lamb into four 310ml (1 1/4 cup) ovenproof dishes. Top with beans, then the mash. Use a fork to rough up the surface. Melt remaining butter. Brush over mash. Bake for 20 minutes or until golden.
  • Step 5 Meanwhile, for the chips, peel parsnips into long thin ribbons. Heat oil in a frying pan over medium-high heat. Cook parsnip, tossing, for 4-5 minutes, until golden. Drain on paper towel.
  • Step 6 Top the pies with the parsnip chips and drizzle over the syrup.

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