SHEPHERD’S PIE BAKED TATTIES
PREP TIME: 20 MINS
COOK TIME: 1 HOUR 25 MINS SERVES 4 AS A MAIN
4 large (300g each) potatoes 300g lean lamb mince
1 brown onion, chopped 1 clove garlic, crushed
1 carrot, grated
1 stalk celery, finely chopped
½ tsp finely chopped rosemary 1 Tbsp plain flour
2 Tbsp red wine
400ml salt-reduced chicken
stock
Dash of Worcestershire sauce 25g margarine
1 Tbsp chopped chives
100g reduced-fat grated cheese
1 Preheat oven to 200°C (fan-forced). Prick potatoes all over with a fork. Place on a baking tray and then bake for 45-60 minutes, or until potatoes are tender.
2 Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add lamb mince and cook, stirring often, for 3-4 minutes, or until mince is well browned. Add chopped brown onion and cook, stirring occasionally, for 5 minutes.
Add crushed garlic, carrot, celery and rosemary. Cover and reduce heat to medium-low. Cook, covered, for 10 minutes, stirring occasionally, until vegetables are very soft.
3 Add plain flour to frying pan and cook, stirring, until well combined. Add red wine and simmer until wine evaporates. Stir in stock and Worcestershire sauce. Cover and then simmer for 20 minutes.
4 Halve potatoes and scoop out middles into a bowl, leaving a 1cm-thick shell of potato behind. Mash margarine into scooped out potato with a fork. Stir in half the chopped chives and three-quarters of the grated cheese.
5 Put potato halves on a large roasting tray. Divide mince between shells and top with cheesy mash. Rough up surface with a fork. Sprinkle over remaining cheese. Bake for
20-25 minutes, or until golden and bubbling. Sprinkle with remaining chives. Serve.