Lamb and mint shepherd’s pies

Sunday Tasmanian - Tassie Living - - TASTE -

2 ta­ble­spoons ex­tra vir­gin olive oil 2 brown onions, chopped 2 medium car­rots, peeled and chopped 500g lamb mince 1 x 400g can chopped toma­toes 1 cup ( 250ml) beef stock 1 cup ( 120g) frozen peas ½ cup ( 120g) store- bought mint jelly sea salt and cracked black pep­per 1kg se­bago ( starchy) pota­toes, peeled and thinly sliced 1 ta­ble­spoon rose­mary leaves Pre­heat oven to 200C. Heat 1 ½ ta­ble­spoons of the oil in a large deep- sided fry­ing pan over high heat. Add the onion and car­rot and cook, stir­ring, for 8- 10 min­utes.

Add the mince and cook, us­ing a wooden spoon to break up any lumps, for 4- 5 min­utes or un­til browned. Add the toma­toes and stock and sim­mer for 15 min­utes. Add the peas, mint jelly, salt and pep­per and stir to com­bine. Di­vide the mix­ture be­tween four 1 ½ - cup ca­pac­ity ( 375ml) oven­proof ramekins.

Place the potato, rose­mary, re­main­ing oil and salt and pep­per in a bowl and toss to com­bine. Layer the potato slices on top of the lamb mix­ture in each ramekin and bake for 35- 40 min­utes or un­til the pota­toes are golden and cooked through. Serves four.

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