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Spanish-inspired Shepherd’s Pie

Recipe by Hungry Bear Grazing

  • 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
  • 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
  1. Heat oil in a large cast iron pot over medium heat, add the garlic and chopped onion. Cook until translucent.
  2. 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. 
  3. 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.
  4. Add butter/sour cream to the pot and mash. Season with salt and pepper. 
  5. 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.

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