by Gypsy and the Botanist
With the forecast for non-stop rain and wind here in Sydney, I thought shepherd’s pie was an appropriate choice to warm the soul. Tender, rich meat; creamy mashed potato; and winter vegetables. These all make for a perfect comfort meal (from which I’m still enjoying the leftovers).
500g lamb mince
A few splashes of olive oil
Sea salt and freshly ground black pepper to season
1 brown onion, roughly chopped
3 cloves of garlic
1 carrot, roughly chopped
2 celery sticks, roughly chopped
1 can of peeled tomatoes, chopped
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
A pinch of cinnamon
1kg desiree potatoes, peeled
200ml whole milk
A couple of spoons of good quality butter
Preheat the oven to 190 degrees.
Fry the garlic, onion, carrot, celery in a large heated pan with olive oil. Season with sea salt and freshly ground black pepper. Once the onion is slightly caramelised and translucent, add the lamb mince, and fry until the lamb is brown. Add the rosemary, thyme and can of tomatoes. Simmer for a few minutes. Transfer the mixture into an ovenproof dish, and cover and bake for an hour.
In the meantime, make the mashed potato. Boil the potatoes in salted water until they are cooked through, then drain. Heat the milk and butter in a saucepan, and add the potato to this, and mash through until soft creamy.
After an hour, remove the ovenproof dish, and top the meat mixture with the mashed potato, some sea salt and freshly ground black pepper. Return the dish uncovered to the oven, and bake for another 30-40 minutes, or until brown and crispy on top.
Serve with steamed greens.