After unsuccessfully looking through several cookbooks for a Shepherd’s Pie recipe and getting too close to dinner time, I decided to just have a crack at it with what seemed to work.
It turned out so nice that I will try it again soon now that the weather is turning a bit cooler. This can be prepared ahead
of time for a dinner to pop in the oven after a long day and it also freezes well.
1 kg, potatoes, peeled and diced
Salt and pepper, to taste
2 medium onions, diced
2 parnsnips, diced
3 carrots, diced
500g minced lamb
400 ml, stock (lamb or beef)
3 Bay leaves
Thyme and Rosemary
Preheat oven to 185 degrees Celcius.
To make the potato top, prepare as you would mashed potatoes. Cover a saucepan of diced potatoes with boiling water and salt. Allow to boil for 25 minutes or until soft enough to mash. Remove from heat, mix with butter, salt and pepper, to taste. Set aside.
Whilst the potatoes are boiling, heat another large dish. (I use my Le Cruseut dish so that I can put straight in the oven without dirtying another pot.) Heat olive oil and add onions cooking for 8-10 minutes until onions are translucent. Add parsnips and carrots and cook for a further 5 minutes.
Add minced lamb stirring to brown evenly and add stock, bay leaves, thyme and rosemary. Cook for 15-20 minutes on the stovetop.
Top dish with potato mixture and bake for 25-35 minutes.