Give shepherd’s pie a modern makeover by serving it on an open pie base and topping with green pea mash
Shepherd's pies
Print RecipeIngredients
- 1 sheet (25cm) ready-rolled frozen shortcrust pastry, quartered
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 400g minced lamb
- 1 1/2 tablespoons plain flour
- 1/2 cup (125ml) red wine
- 1/2 cup (125ml) Massel beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 (about 500g) pontiac potatoes, peeled, coarsely chopped
- 1 cup (150g) frozen peas
- 1/4 cup (60g) sour cream
Instructions
Step 1
Preheat oven to 200°C. Line four 10cm (base measurement) round fluted tart tins with removable bases with the pastry, allowing the sides to overhang. Prick the base with a fork and place in the fridge for 15 minutes to rest.
Step 2
Meanwhile, heat the oil in a frying pan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add lamb and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour. Add the flour and stir to combine. Add the wine, beef stock, Worcestershire sauce and tomato paste and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly.
Step 3
Place potatoes in a saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Add peas and cook for 2 minutes. Drain well. Use a potato masher or fork to mash until smooth. Add sour cream and stir to combine. Taste and season with salt and pepper.
Step 4
Meanwhile, place pastry tins on an oven tray. Cook in oven for 15 minutes or until golden. Remove from oven. Spoon lamb mixture among pastry cases. Top with a dollop of mashed potato. Bake in oven for a further 5 minutes or until golden. Serve immediately.
Author: Sarah Hobbs
Image credit: Cath Muscat
Publication: Notebook:
