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Rustic shepherds pie

Apr 13th 2022 · kitchenaid

Rustic shepherds pie

If lunch is the main event this Mother's Day, you're sure to impress with our  take on the classic shepherds pie. A crowd pleaser and the perfect Mother's Day lunch.
  • Makes

    5-6 servings

  • Prep/Cook Time

    50 minutes

Ingredients

  • 1 kg beef or lamb shoulder cut, cubed
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 2-3 sprigs of fresh thyme or rosemary
  • 400g can diced tomatoes
  • 250g cherry tomatoes, quartered
  • 1 tsp chicken or beef stock powder (or 1 cube)
  • Pinch sea salt and pepper
  • 1/3 cup frozen peas

For potato mash

  • 6-8 white potatoes, peeled and diced
  • Water for boiling
  • 1 1/2 tbsp butter
  • 1 1/2 cup tasty cheese, shredded
  • 1 cup milk
  • 1 tsp dried oregano
  • Good pinch salt and pepper
  • 2-3 fresh rosemary sprigs

Method

  1. Add the peeled and diced potatoes to a large deep saucepan, fill half full with water. Place on medium to high heat with a lid on, boil the potatoes until they are soft when pricked with a fork. Drain and place back in the pot
  2. Add the butter and half of the milk, using a masher mash the potatoes until they are smooth. Add the remaining milk, cheese, dried oregano and good pinch of sea salt and mash through.
  3. Attach the meat grinder attachment to your KitchenAid mixer, with the medium grinding plate. Turn the mixer to speed 4 and feed the cubed beef or lamb through the grinder and set aside.
  4. Heat up a large oven proof heavy base fry pan with deep sides or a casserole dish to medium high heat. Add the diced onion and garlic, sauté for a few minutes while stirring until the onions start to become translucent. Add the diced carrot and celery, sauté further for 5-8 minutes or until the vegetables start to become soft.
  5. Stir in the tomato paste and allow to cook for a further few minutes before adding in the herbs, the can of diced tomatoes, fresh tomatoes, stock powder and a good pinch of salt. Stir through, turn down to medium heat and allow to simmer for 10 minutes. Remove from the heat and stir through the frozen peas.
  6. Spoon the mashed potatoes over the top of the mince filling. Using a fork fluff up the top layer so when it cooks it becomes crispy. Sprinkle over a little extra grated cheese and place the fresh rosemary sprigs on top.
  7. Bake in an oven at 180C for 30 minutes or until golden and crispy on the top.

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