Possum’s Recipe Book

Hugo’s Shepherd’s Pie

Serves 6

1 tbsp. olive oil
1 brown onion – diced
1 garlic clove - sliced
2 carrots – diced
2 sticks celery – finely sliced
500g lamb mince
2 tbsp. tomato puree
1 tsp dried mixed Italian herbs
Large dash Worcester sauce
500ml lamb stock
Sea salt and pepper
3 large tomatoes - sliced
 
For topping
3 large potatoes – peeled and cut in cubes
1 onion – chopped into 8 pieces
Milk
Knob of salted butter
Mature cheddar cheese – grated
 
Method

Pre-heat oven to 190C (Fan)

Put the potatoes and onion on to boil. Cook for 20mins or until tender. 
Drain and mash potatoes and onion together with a dash of milk and butter.
 
Heat oil in large saucepan add onion, garlic, carrots 
and celery and gently cook 
until onion is soft. Set aside and add mince cooking 
until browned all over. 
Return vegetables to saucepan adding tomato 
puree herbs, Worcester sauce 
and lamb stock. Season with salt and pepper.
 
When mince is cooked place into a casserole dish, 
layer the tomatoes on top of the mince and 
spread mashed potatoes on top. 
Run a fork along the top of the mashed potato to slightly ruffle it. 
Sprinkle cheese on top. 
Put into oven and cook until cheese melts and 
potatoes are starting to 
brown on top, about 20mins. 
Check that meat is piping hot before serving.
 
Serve with spinach or greens of your choice. 

Cooks Note: This is even better heated and eaten the 
next day - if you have leftovers!