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Shepherd’s Pie

Recipe by Matthew Hayden from Matthew Hayden's Home Ground

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Crave something warming and wintery? Try Matthew Hayden’s tasty potato pie recipe.This one-pot recipe is traditionally made with lamb, but you can also use leftover roast beef. You’ll need a casserole pot that can go from stove-top to oven - a fry pan and baking dish will do the trick too.

Serves 6

Ingredients

2 tablespoons butter
2 onions, halved and finely sliced
2 cloves of garlic, finely chopped
600g cooked lamb mince or ground leftover lamb roast
¼ cup (50ml) milk
2 teaspoons cornflour
1 cup (250ml) lamb or beef stock
4 bay leaves (optional)
1 kg potatoes , peeled, chopped and cooked
4 tomatoes , finely sliced
salt and pepper, to taste

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Method

Pre-heat the oven to 180 degrees Celsius
Melt 1 tablespoon of butter in a hot casserole pot. Add onions and two-thirds of the finely chopped garlic, and cook until soft and lightly brown.
Add cooked mince and stir through.
To make the gravy, create a small well in the meat mixture, and pour in milk and cornflour. Mix milk and cornflour together, and then stir the gravy through the meat.
Add beef stock and mix well.
Season to taste. Add bay leaves (optional).
In a separate bowl, mash potatoes until smooth. Add remaining butter and garlic, and salt to taste.
Layer tomatoes on top of the mince, and then add mash potato on top.
Bake for 35 minutes or until golden brown.