Shepherd’s Pie
4 people
25 minutes
20 minutes
Ingredients
- 250 ml Beef Stock
- 0 - Black Pepper
- 125 ml Red Wine
- 1 small SuperValu Carrot minced
- 50 ml SuperValu Cream
- 2 sprigs SuperValu Fresh Parsley Flat Leaf chopped
- 2 sprigs SuperValu Fresh Rosemary chopped
- 2 sprigs SuperValu Fresh Thyme chopped
- 2 cloves SuperValu Garlic crushed
- 75 g SuperValu Irish Creamery Butter
- 1 - SuperValu Leek minced
- 1 tsp SuperValu Oil
- 1 small SuperValu Onion minced
- 450 g SuperValu Potatoes washed and peeled
- 500 g SuperValu Quality Irish Lamb Mince
- 0 - SuperValu Salt
- 1 tsp SuperValu Tomato Purée
Method
- Heat the oil and saute the lamb in a pot over high heat. Add in the onions, leeks and carrots, garlic. Season with salt and pepper and cook stirring for about 5 minutes.
- Add in the tomato paste and stir well to make sure it is well combined.
- Add in the red wine and beef stock, the parsley, thyme and rosemary stir and cook for 2 more minutes. Stir well and cook for 10 - 15 minutes. Adjust seasoning with salt and pepper if needed.
- In the meantime, cover the potatoes with water and bring to a boil. Simmer for 15 - 25 minutes until cooked yet firm then drain.
- Place the potatoes through a ricer to puree then add the cream and butter and season with salt.
- Using ring molds, place a fair amount of the minced meat in the middle of the plate and top with fresh mashed potatoes, remove the ring and garnish with fresh thyme leaves.
