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Main Ingredient: Lamb
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Prep Time: 35-40 mins
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Cook Time: 35-40 mins
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Serves: 6-8
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Recipe by: Chef Jeff Simonetta
This classic Shepherd’s Pie combines rich, savoury ground meat with tender vegetables, topped with creamy mashed potatoes and baked to golden perfection—a cozy, satisfying dish perfect for any occasion.
Method
- 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!
Chef’s Note: Feel free to customise the recipe by adding your favourite herbs or cheeses to the mashed potatoes for extra flavour.
