Shepherd’s Pie

So today’s dish is Shepherd’s Pie. We are going to use Coleman’s Shepherd’s Pie Mix to save some time (and amplify the flavours). So I doubled the recipe as was cooking in bulk and made two pies as you can see from the collage of pics of the cooking process), but have listed the recipe that would give you 4 servings.

Ingredients:

For the Pie:

• 400 gms Minced Lamb
• 2 medium Onions or one large Onion (chopped finely)
• 2 Carrots (chopped finely)
• 1 packet Colemans Shepherd’s Pie Mix (mixed in 300 mls of cold water)
• 150 gms Frozen Peas
• Parmesan Cheese
• Olive Oil

For the Mash:

• 700 gms Potatoes
• 1 tbsp butter
• Milk

Method:

Preheat the oven to 190°C (mine is a fan assisted oven, if you are using a conventional oven heat it to 200°C).

Chop the potatoes into large pieces and add to the pot with enough water to cover it. Add some salt and boil the potatoes and keep aside to cool.

Once the potatoes are cool, add the butter and milk a little at a time and mash well.

Add about 1 tbsp Olive oil in a thick-bottomed pan and add the chopped onions and fry it till the raw smell disappears.

Add the minced lamb and brown it, halfway through browning the lamb add the chopped carrots.

Once the lamb is nicely browned, add the peas and the Coleman’s shepherd’s pie mixture and let it come to a boil.

Transfer the pie mixture to an ovenproof dish and cover with the mashed potatoes.

Top with parmesan cheese and bake for 45 minutes.

Serve hot.