• 1/4 Cup Sunflower Oil
  • 1kg 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 Cup Tomato Paste
  • 2 Tablespoons Worcestershire
  • 1 Teaspoon Dried Rosemary Leaves
  • 1.2kg Mashing Potatoes (Washed, peeled, Halved)
  • 30g Butter or Magarine
  • Salt & Freshly Ground Black Pepper
  • 1 Egg (Lightly Whisked)

Method

  1. Preheat your oven to 200°C
  2. Using a frying pan on a medium heat setting, heat 1 tablespoon of oil. Add half of the lamb and cook for 3 - 4 minutes or until well browned. Set the cooked lamb aside and repeat this process with another tablespoon of oil and the remaining lamb. Set all lamb aside for use later.
  3.  Heat the remaining oil in the pan, still on a medium heat. Cook the onion, carrot and celery in the uncovered pan stirring occasionally for 5 minutes or until the vegetables are soft. Add the garlic and cook for a further minute. Sprinkle the flour over the vegetable mixture and cook for another minute.
  4. Gradually add the stock, stirring continuously, use a wooden spoon to dislodge any bits cooked into the base. Transfer the contents of the pan into your chosen casserole dish (suitable for use one the stove-top) and stir in lamb, tomato paste, Worcestershire sauce and rosemary. Cover the casserole dish and simmer over a medium to low heat. Reduce the heat to low and simmer while covered for 1 hour or until sauce thickens, stirring occasionally.
  5. In the meantime, cook potatoes in a large pan of salted boiling water for 25 minutes or until tender. Drain the potatoes and return to the pan for mashing with a potato masher until almost smooth. Add butter and mash again to combine. Add milk and mash again until creamy. Season with salt and pepper to taste. 
  6. Transfer the filling from the casserole dish into the 6 ramekins or pie dishes. Spread evenly with mashed potato and lightly rough the surface.
  7. Brush the tops of the pies with egg, place on a baking tray, and cook in the oven for 25 - 30 minutes or until mashed potato has turned golden brown.
  8. Remove pies from the oven and rest for 5 minutes before serving.

 


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