This shepherds pie is a classic winter meal and is a family favourite!
Hope you enjoy my twist on it!
6 large potatoes, diced and boiled
2 tablespoons French onion dip
500g lamb mince
1 cup frozen vegetables, defrosted and roughly pureed
1 cup beef stock
1 tablespoon worcestershire sauce
1 teaspoon sriracha sauce
1 tablespoon oil
1 tablespoon tomato paste
1 brown onion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon parsley
1 tablespoon butter
1/3 cup milk
1. Place diced potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 to 12 minutes or until tender. Drain liquid and mash. Add in French onion dip, milk and butter, mash until smooth and set aside.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rosemary. oregano, parsley, vegetables & mince. Cook, stirring with a wooden spoon to break up mince until browned.
3. Stir in worcestershire sauce, sriracha & tomato paste. Add beef stock and bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 15- 20 minutes or until thickened.
4. Preheat oven to 180C. Spoon mince mixture into a baking dish. Top with mash, spreading evenly over mince mixture. Bake for 20 minutes or until golden. Serve.