Try this great Shepherd's Pie Recipe!
Assemble the processor with the variable slicer set to setting 1-2. Slice onion and set aside. Slice celery and carrot; remove from processing bowl and set aside.
Assemble the processing bowl with the quad blade and process the lamb in 2 batches with the garlic and parsley.
Heat oil in a large non-stick frying pan or saucepan, on a medium heat and cook onions until softened; add lamb mixture and cook, stirring, breaking up the mince until browned. Add flour and tomato paste and cook stirring occasionally for 2-3 minutes. Add stock, Worcestershire sauce, bay leaf, sliced celery and carrots. Bring mixture to the boil then reduce heat and simmer, stirring occasionally, for about 45 minutes or until sauce has thickened. Season to taste with salt and pepper. Set aside.
Peel potatoes and cut into 2.5cm pieces. Rinse potatoes under running water until water runsclear. Place potatoes into a large saucepan and cover with cold water and some salt. Cover and bring to the boil over a high heat. Once boiling remove lid and cook for about 20-25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well.
Place potatoes back into the dry saucepan and gently shake the potatoes in the saucepan over a low heat for 1 -2 minutes to remove excess moisture. Remove from heat. Transfer potatoes to a straight sided bowl or mash in saucepan.
Assemble the motor body with the potato masher attachment set to the fine masher setting; using speed 15 mash potatoes until smooth. Do not over process as this will cause the potatoes to go gluey. Stir through the butter and warm milk. Season to taste.
Spoon lamb mixture into an oven proof serving dish and top with potatoes. Bake in moderately hot oven (200°C) for 20 minutes or until potatoes are golden.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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