SERVES: 6 -8



¼ cup Olive Oil
750g lamb mince
2 brown onion, peeled and diced
2 cloves garlic, crushed
2 large carrot, peeled and diced
2 celery stick, diced
2 tbsp chopped rosemary
2 tbsp plain flour
¼ cup tomato paste
2 tbsp Worcestershire sauce
2 cups beef stock
1 cup frozen peas, thawed
salt flakes and freshly ground black pepper

Spud Lite Mash Potato 


1 kg Spud Lite potatoes, peeled
60g unsalted butter
¼ cup low fat milk
¾ cup strong cheddar, grated
¼ cup finely chopped parsley
salt flakes and freshly ground black pepper


1. Cook Lamb
Heat 1 tablespoon oil in a large heavy-based saute pan over a medium-high heat and brown lamb in two batches until golden. Set aside.

2. Cook Ingredients
Heat remaining oil in the same pan over a low heat. Add onion, garlic, carrot, celery and rosemary, cover and cook for 10 minutes or until onion is tender. Add flour, stirring to combine and cook for a further 2 minutes.

3. Add Lamb
Return cooked lamb to the pan and increase heat to medium. Add tomato paste, Worcestershire sauce and stock, stirring until combined. Cover and cook for 20 minutes or until sauce thickens. Add peas, stirring to combine. Check seasoning and adjust accordingly.

4. Preheat Oven
Preheat oven to 200°C (180°C fan-forced).

5. Make Spud Mash
Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, milk, cheddar, parsley, salt and pepper, stirring until mash is well combined and smooth.

6. Create Shepards Pie
Spoon lamb mixture into a large deep pie dish on a baking tray and top with mash. Place baking tray in preheated oven for 45 minutes or until the mash potato top is crispy and golden.

7. Serving time!
Now serve and enjoy your crispy and golden shepherd’s pie.


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