Closed on Melbourne Cup Day.

Shepherd’s Pie

Recipe by Tobie Puttock

  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 3 garlic cloves, peeled and finely sliced
  • Small handful of freshly picked rosemary, roughly chopped
  • 2 bay leaves
  • 750g lamb or beef mince
  • 2 tbsp tomato paste
  • 250ml chicken stock
  • 125ml red wine
  • 120g frozen peas
  • 800g potatoes, peeled and roughly chopped
  • 200ml milk
  • 50g parmesan, freshly grated
  • Good pinch of nutmeg
  1. Preheat the oven to 180°C.
  2. Place a large pan over a medium heat, then add the oil, onion, carrot, garlic, rosemary, and bay leaves. Sauté while stirring for 8-10 minutes or until the vegetables are soft but without colour.
  3. Increase the heat to high, add the meat and the tomato paste and continue to sauté until browned. Add the wine and allow to almost completely evaporate before adding the stock. Reduce the heat and allow to simmer for 15-20 minutes or until slightly thickened. Fold through the peas and set aside.
  4. Place the potatoes and a good pinch of salt into a pot, cover with water and bring to a boil. Cook until tender and then strain. Place the strained potatoes, milk, parmesan, and a pinch of nutmeg into a clean bowl and mash.
  5. Pour the minced meat mixture into a clean casserole dish. Spoon over the mash to create an even layer and place into the oven for about 10-15 minutes, or until the potato becomes golden in colour.
  6. Serve Shepherd’s Pie immediately or allow to cool and serve later.

Serves 4.

Watch Tobie make it here.

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