Lamb and Rosemary Shepherd's Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 2pcs onion
• 1pcs carrot
• 1clove garlic
• 1bunch rosemary
• 1bunch thyme
• 1pcs chicken-style stock cubes
• 5g fennel seeds
• 250g lamb mince
• 20ml worcestershire sauce
• 50g tomato paste
• 20g cornflour
• 500ml (2 cups) boiling water
• 60ml (¼ cup) milk
• 20g butter
• 1pcs egg yolk
• 5ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Peel the potatoes and cut into 3cm chunks. Coarsely chop the onions and carrot. Crush or finely chop the garlic. Finely chop the rosemary leaves, discarding the stems. Strip the thyme leaves, discarding the tough stems. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Cook and mash potato
   Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 15 mins or until tender. Drain and set aside for 2 mins to dry. Return the potato to the pan and mash until smooth. Add 60ml (¼ cup) milk, 20g butter, season with salt and pepper and stir to combine. Add 1 egg yolk and stir vigorously to combine.
3. Step 3 — Toast fennel seeds
   Meanwhile, cook ½ tsp fennel seeds* in a cold medium saucepan over medium heat, tossing, for 2-3 mins until toasted. Remove from the pan. Transfer to a mortar and pestle and pound until coarsely ground (or crush with the base of a saucepan).
4. Step 4 — Cook lamb and vegetables
   Heat 1 tsp olive oil in the same pan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in the onion, carrot, garlic, rosemary and thyme and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, for 3-4 mins until softened.
5. Step 5 — Simmer lamb mixture
   Add the ground fennel seeds, worcestershire sauce and 1 tsp tomato paste* to the lamb mixture and cook, stirring, until well combined (see cooking tip). Add the stock, increase the heat to high, then bring to the boil. Reduce the heat to medium and cook for 15 mins or until slightly reduced.
6. Step 6 — Bake pie and serve
   Combine the cornflour and 1 tbs water in a bowl. Gradually stir the cornflour mixture into the lamb mixture and cook, stirring, until the mixture comes to a simmer and thickens. Taste, then season with salt and pepper. Transfer to a 1.25L (5 cup) baking dish. Spread the mashed potato over the top. Bake for 30 mins or until golden. Serve the pie at the table.

Allergens

Milk, Egg, Gluten, Wheat, Sulphites