Shepard’s Pie

Ingredients Meat Filling: 2 tablespoons of Wilson’s Extra Virgin Olive Oil 1 cup chopped yellow onion 500g 90% lean ground beef or ground lamb 2 teaspoons dried parsley leaves 1 teaspoon dried rosemary leaves 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 garlic cloves, minced […]

Ingredients

Meat Filling:

2 tablespoons of Wilson’s Extra Virgin Olive Oil
1 cup chopped yellow onion
500g 90% lean ground beef or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 tablespoons flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas and carrots

Potato Topping:

3 large potatoes, peeled and cut into cubes
8 tablespoons of Wilson’s Butter Flavoured Oil
1/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cheddar cheese

Method:

Making the Filling:

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. And cook 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine and cook for 1 minute. Add the flour and tomato paste and tir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots and bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 200 degrees C.

Making the Topping:

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the pot for 1 minute to evaporate any remaining liquid.

Add the Wilson’s Butter Flavoured Oil, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add the grated cheese to the potatoes and stir until well combined.

Assembling the Shepard’s Pie:

Pour the meat mixture into a baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes and cool for 15 minutes before serving.

Want to make individual servings? Simply assemble your Shepard’s Pie into smaller ramekins or individual glass baking dishes.