Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 4 people
Estimated cost per serve is 5.84 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
For the base
- 200grams lamb mince
- 200grams lamb liver, trimmed and diced
- 1 2/3 cup vegetable stock
- 2 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 1 small leek, sliced
- 1 stalk celery, sliced
- 2tablespoons canola oil
- 1tablespoons thyme, chopped
- 1tablespoons rosemary, chopped
- 1teaspoons sage, chopped
For the mash topping
- 400grams potatoes, peeled and diced
- 50grams butter
- 1/4 cup milk
- 1/2teaspoons salt
- 1teaspoons cracked black pepper
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
24.1grams
Fat
31.0grams
Carbs
25.0grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A deliciously meaty and savoury take on the classic shepherds pie.
Method
Step 1 of 5
Heat up a large pan with 1 tablespoon of oil to a medium heat and fry the mince for 10 minutes or until fully cooked. Remove the mince and leave to one side, then fry the liver for 5 minutes.
Step 2 of 5
Once cooked, remove from the heat and leave to one side. Now add the other tablespoon of oil and fry all the vegetables and herbs for 10 minutes while tossing.
Step 3 of 5
Now add the stock and re-introduce the meat, allow to simmer for 30 minutes until the stock reduces. Pre-heat the oven to 180°C/160°C fan-forced.
Step 4 of 5
Boil the potatoes in a pot of boiling water for 20 minutes until cooked. Once cooked, remove the water, add the butter and milk and mash together.
Step 5 of 5
In a casserole dish, add all the meat and veg to the bottom and then top with the mash. Bake in the oven for 45 minutes and then allow to cool slightly before serving.
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