- Heat oil in a large cast iron pot over medium heat, add the garlic and chopped onion. Cook until translucent.
- Add lamb mince and cook through for 5 minutes. Add the carrots, leek and celery. Cook until softened. Stir in spices, stock, tomato paste, olives, flour and herbs, bring to a simmer.
- Preheat the oven to 150°c. Add potatoes to a separate pot and boil until tender. Drain into a colander and return to the pot.
- Add butter/sour cream to the pot and mash. Season with salt and pepper.
- Spoon the lamb mixture into a deep ovenproof baking dish. Layer the mashed potatoes evenly over the top, followed by a generous spread of grated cheese. Bake for 30-40 minutes until golden brown.
Spanish-inspired Shepherd’s Pie
Recipe by Hungry Bear Grazing
Ingredients
- 2 tbsps olive oil
- 1 large brown onion, chopped
- 3 garlic cloves, crushed
- 1kg quality lamb mince
- 2 large carrots, diced
- 1 small leek, thinly sliced
- 2 celery sticks, diced
- 1 tbsp smoked paprika
- 1 tbsp tomato paste
- 2 tbsps plain flour
- 2 ½ cups beef stock
- 4 sprigs of thyme, leaves picked
- 3 dried bay leaves
- 2 tbsps parsley, chopped
- TOPPING
- 500g white potatoes, chopped into quarters
- 500g sweet potatoes, peeled and chopped into quarters
- 50g butter or sour cream
- 2 garlic cloves, crushed
- 1 ¼ cups cheddar cheese, grated
