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Shepherds Pie
Serves: 4
Ingredients:
1 tablespoon (20g)Western Star Butter
1 onion, diced
500g lamb mince
1 medium carrot, diced
1/2 cup frozen peas
1/4 cup tomato paste
1 cup beef stock
2 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
3 large (600g) potatoes, peeled and chopped
60g Western Star Butter, extra
125g Bega Tasty Block, cut into small cubes
50g Bega Tasty Block, grated, extra
Method:
- Melt butter in a saucepan, add onion and saute for 1-2 minutes. Add lamb mince and cook until the mince has browned. Add carrot, peas, tomato paste, stock, and thyme and simmer for 15 minutes or until the carrots are tender. Stir in parsley. Spoon into a 2.5 litre capacity ovenproof dish.
- Steam or boil potatoes until tender; drain. Mash potatoes with butter until smooth. Stir in cubed Bega Tasty Block. Spoon potato over lamb mince and top with extra grated Bega Tasty Block cheese.
- Bake at 200°C for 15-20 minutes or until cheese has browned.
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