Recipe for chef Bibby’s Lamb Shepherd’s Pie – a delicious, filling dinner
1 tablespoon olive oil
1 brown onion, diced
2 stems celery, diced
3 carrots, cut into 1 cm dice
1 clove garlic, minced
1 teaspoon rosemary, finely chopped
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons brown sauce (I use good old HP sauce)
1 teaspoon Dijon mustard
1½ cups weak beef stock
2 cups (about 400g) left over cooked lamb, cut into chunks
1 teaspoon cornflour dissolved in 30ml cold water
¾ cup peas (petit pois are lovely and sweet)
2 cups prepared mashed potato
flat leaf parsley, to serve
Preheat the oven to 200º C. Grease a 2 litre oven-proof baking dish.
Heat the olive oil in a pan and sauté the onion until softened. Add the celery and carrots to the onions and cook for a further 5 minutes.
Add the garlic and cook for a minute or two. Add the rosemary, tomato paste, Worcestershire sauce, HP sauce, mustard and beef stock.
Mix through the lamb pieces, cover with a lid and simmer for 30 minutes or until the carrots are tender.
Add the cornflour slurry and simmer until the sauce is thickened. Remove from the heat and add the peas.
Transfer the meat filling to a baking dish, top with mashed potato and bake for 25-30 minutes until bubbling and golden. Scatter over a handful of freshly chopped parsley and serve with some extra brown sauce or tomato sauce on the side.