Slow Roasted Shepherd's Pie
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cooking time120 m
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calories per serve442 cal
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serves6
(kl)
TOTAL (g)
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(mg)
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per Serving:
per:
Method
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Preheat oven to 180°C/ 160°C fan forced. Heat 1 tbsp of olive oil in a large frying pan over high heat; add lamb and cook, turning, until browned all over. Remove lamb and reserve.
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Heat remaining olive oil in frying pan over low heat, add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes. Add paste and cook, stirring, for 1 minute. Return lamb to frying pan with thyme, rosemary, Worcestershire sauce and beef stock; bring to the boil.
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Transfer mixture into a 6 cup (1.5Lt) baking dish; cover with aluminium foil and cook for 2 hours until lamb is very tender.
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Discard herbs from dish and add peas and spinach, season to taste.
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Meanwhile, boil, steam or microwave sweet potatoes until tender, then drain and mash with Lite Cooking Cream until smooth. Season to taste.
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Preheat grill to high. Spoon potato mixture over lamb and sprinkle with cheese. Grill for 5 minutes or until top is browned lightly.