Shepherd's Pie from Chef Jeff Simonetta
Posted by Chasseur Australia on 4th Jan 2024
A classic family favourite, Shepherd's Pie is a hearty lamb based meal that bring a smile to faces. This beautiful recipe is courtesy of Chef Jeff Simonetta.
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FILLING
- 800g ground lamb
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup peas
- 1 cup corn kernels
- 1 cup beef or vegetable broth
- 2 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh rosemary, chopped.
- Salt and pepper to taste MASHED POTATOES
- 4 large potatoes, peeled and cut into small pieces
- 1/2 cup unsalted butter
- 1/2 cup milk
- Salt and pepper to taste
- Preheat your oven to 200°C (400°F).
- In a Chasseur low casserole pan, brown the ground lamb or beef over medium heat. Drain any excess fat.
- Add chopped onions, carrots, and minced garlic to the meat. Cook until the vegetables are softened.
- Stir in the tomato paste and flour, ensuring it's well combined with the meat and vegetables.
- Pour in the beef/vegetable broth, add Worcestershire Sauce and rosemary. Allow the mixture to simmer until it thickens. Season with salt and pepper to taste.
- Add the peas and corn to the mixture, stirring until evenly distributed. Simmer for an additional 5 minutes.
- While the filling simmers, boil the peeled and cut potatoes in a separate pot until they are fork tender. Drain and mash them with butter, milk, salt, and pepper until smooth.
- Spread the mashed potatoes over the meat and vegetable mixture in the Chasseur low casserole pan, creating an even layer.
- Use a fork to create a decorative pattern on the surface of the mashed potatoes.
- Place the casserole pan (without lid) in the preheated oven and bake for about 20-25 minutes or until the top is golden brown.
- Once baked, let it cool for a few minutes before serving. Enjoy your delicious Shepherd's Pie straight from the Chasseur low casserole pan!