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Regardless of what you call it, a shepherd's pie is basically a casserole with a layer of cooked, top quality Australian pasture-fed lamb meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.
When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It's pure comfort food.
600g minced lamb
2 large onions
1 carrot (diced)
1 stick of celery (diced)
350ml lamb or chicken stock
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
50g butter (cubed)
1 tsp dried thyme
1. With the skin on, lay the potatoes on a tray and bake for 45 minutes at 180°c.
2. Holding each potato in a tea towel, cut it in half and scoop out the flesh into a large bowl. Add butter and mash until mostly smooth.
3. Cook onions gently in 20g butter, over medium-low heat until just starting to brown, then add carrot and celery. Cook for another 2-3 minutes, stirring occasionally.
4. Add the lamb, turn the heat to medium and stir until well browned.
5. Add salt, pepper, thyme, Worcestershire sauce and stock.
6. Simmer gently for 30 minutes or until most of the liquid is reduced.
7. Tip the lamb into a shallow dish, top with the mashed potatoes and dot with remaining butter.
8. Bake for 35-40 minutes at 200°c until the surface is crisp.