Shepherd's piesPrint Recipe
- 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
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.
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.
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.
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
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