Classic Shepherd Pie

Difficulty: Easy

Serves: 2 – 3 people (*serves 8 slices/ intermediate)

Ingredients:

Ingredients for Potatoes

• 4 Large Potatoes
• 2 tbsp Unsalted Butter
• 2 tbsp ELAIESE Red Palm Oil
• 60 ml Milk
• 60 ml Sour Cream
• Salt & Black Pepper for taste

Ingredients for Lamb/Beef Filling

• 1 tbsp ELAIESE Red Palm Oil
• 1 Large Onion (diced)          
• 1 Carrot (diced)                  
• 2 cloves of Garlic (minced)
• 3 stalks of Fresh Thyme
• 100 g of Ground lamb/Beef
• 50 g of Peas
• 50 g of Corn       
• 1 tbsp All-Purpose Flour    
• 160 ml Chicken Broth
• Fresh Rosemary for garnish

Instructions:

1. Preheat oven to 200 degree Celsius.
2. To make the mashed potatoes, cover the potatoes in a large pot with water and add in a pinch of salt. Bring the water to a boil and cook until soft. Drain the water.
3. Using a potato masher or a fork, mash the potatoes until smooth. Add in the butter, red palm oil, milk and sour cream. Mash together until well mix, then season with salt and pepper.
4. To make the filling, heat the red palm oil over medium heat in a deep pan. Add in the onions, carrots, garlic, and thyme. Sauté until aromatic and softened.
5. Add the ground lamb and cook until there is no pink left. Stir in the peas and corns.
6. Continue to cook for another 10 minutes and season with salt and black pepper.  
7. Sprinkle the meat with flour and stir until evenly distributed. Add in the chicken broth and bring it to a simmer. Let it cook until the mixture is slightly thickened.  
8. Transfer the lamb filling to a baking dish and cover it with an even layer of mashed potatoes. Run a fork along top in rows to create a wavy pattern. Bake for 20 minutes until the mashed potatoes on the surface is golden in colour.
9. Garnish with fresh rosemary before serving.