Shepherd’s pies with crushed pota­toes and caramelised onion

Sunday Tasmanian - Tassie Living - - TASTE -

1kg baby chat pota­toes 2 ta­ble­spoons ex­tra vir­gin olive oil 2 medium car­rots, peeled and chopped 2 ta­ble­spoons thyme leaves 500g lamb mince 1 x 400g can chopped toma­toes 1 cup ( 250ml) beef stock ½ cup ( 140g) caramelised onion rel­ish Sea salt and cracked black pep­per Pre­heat oven to 200C. Place the pota­toes in a large saucepan of salted wa­ter, bring to the boil and cook for 8- 10 min­utes or un­til just ten­der. Drain well, crush with the back of a spoon and set aside.

Heat one ta­ble­spoon of the oil in a large deep­sided fry­ing pan over high heat. Add the car­rot and cook, stir­ring, for 3- 4 min­utes or un­til soft. Add half the thyme and 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 cook for 20 min­utes. Stir through the onion rel­ish and di­vide the mix­ture be­tween four 1 ½ - cup ( 375ml) oven­proof ramekins. Top the lamb mix­ture in each ramekin with the crushed pota­toes, salt, pep­per and re­main­ing oil and thyme. Bake for 35 min­utes or un­til the pota­toes are golden and crisp. Serves four.

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