Slow Roasted Shepherd's Pie

2 tbsp

olive oil

700 g

lamb shoulder, fat trimmed, diced roughly

1 (120g)

carrot, diced roughly

2 (120g)

celery stalks, trimmed, chopped coarsely

1 (200g)

onion, sliced

garlic cloves, crushed

1/4 cup (70g)

no added salt tomato paste

1 sprig

thyme

1 sprig

rosemary

2 tbsp

Worcestershire sauce

1 1/2 cups (375mL)

salt reduced beef stock

1/2 cup (60g)

frozen peas

3 cups (60g)

baby spinach

600 g

sweet potato, coarsely chopped

1/2 cup (125mL)

CARNATION Lite Cooking Cream

1/2 cup (60g)

coarsely grated light cheddar

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.
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.
Transfer mixture into a 6 cup (1.5Lt) baking dish; cover with aluminium foil and cook for 2 hours until lamb is very tender.
Discard herbs from dish and add peas and spinach, season to taste.
Meanwhile, boil, steam or microwave sweet potatoes until tender, then drain and mash with Lite Cooking Cream until smooth. Season to taste.
Preheat grill to high. Spoon potato mixture over lamb and sprinkle with cheese. Grill for 5 minutes or until top is browned lightly.