Shepherd's Pie in our White Basics Ramekins
This season is the perfect opportunity to indulge in the classic winter warmer, Shepherd’s Pie. This golden oldie is a great way to ward off the cold on a chilly winter night.
- 1/4 cup sunflower oil
- 1 kg lean diced lamb shoulder
- 1 brown onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stick finely chopped
- 2 garlic cloves, crushed
- 1/4 cup plain flour
- 2 cups beef stock
- 1/2 cups tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried rosemary leaves
- 1.2kg mashing potatoes, washed, peeled and halved
- 30g butter or margarine
- Salt & freshly ground black pepper
- 1 egg, lightly whisked
1. Preheat oven to 200°C
2. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add half the lamb and cook for 3-4 minutes or until well browned. Transfer to a plate and set aside. Repeat with another tablespoon of oil and remaining lamb.
3. Heat remaining oil in pan over medium heat. Cook onion, carrot and celery, uncovered, stirring occasionally for 5 minutes or until vegetables are soft. Add garlic and cook for 1 minute or until aromatic. Sprinkle flour over onion mixture and cook for 1 minute.
4. Gradually stir stock into pan, using a wooden spoon to dislodge any bits cooked onto base. Transfer to a heavy-based dish, such as our Maxwell & Williams Microstoven Casserole Dish. Stir in lamb, tomato paste, Worcestershire sauce and rosemary. Cover and bring to a simmer over medium-low heat. Reduce heat to low and simmer, covered, stirring occasionally for 1 hour or until the sauce thickens.
5. Meanwhile, cook potatoes in a large pan of salted boiling water for 25 minutes or until tender. Drain and return to the pan. Use a potato masher to mash potatoes until almost smooth. Add butter and mash again to combine. Add milk and mash until creamy. smooth. Season with salt and pepper to taste.
6. Transfer lamb mixture to six Maxwell & Williams Ramekins. Spread evenly with mashed potato and lightly rough the surface.
7. Brush the potato tops with egg and place pies on a baking tray. Cook in preheated oven for 25-30 minutes or until mashed potato is golden brown.
8. Let the pies cool for 5 minutes before serving.