Ingredients
- 60ml (1/4 cup) sunflower oil
- 1kg lean diced lamb shoulder
- 1 brown onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 40g (1/4 cup) plain flour
- 500ml (2 cups) beef stock
- 145g (1/2 cup) tomato paste
- 2 tbs Worcestershire sauce
- 1 tsp dried rosemary leaves
- 1.2kg pontiac potatoes, washed, peeled and halved
- 30g butter or margarine
- 185ml (3/4 cup) milk
- Salt & freshly ground black pepper
- 1 egg, lightly whisked
Method
- Heat 1 tbs of oil in a frying pan over medium-high heat. Add half the lamb and cook, turning, for 3-4 minutes or until well browned. Transfer to a plate and set aside. Repeat with 1 tbs of oil and remaining lamb.
- Heat remaining oil in pan over medium heat. Cook onion, carrot and celery, uncovered, stirring occasionally, for 5 minutes or until vegetables are soft. Add garlic and cook, stirring, for 1 minute or until aromatic. Sprinkle flour over onion mixture and cook, stirring, for 1 minute.
- Gradually stir stock into pan, using a wooden spoon to dislodge any bits cooked onto base. Transfer to a heavy-based saucepan. Stir in lamb, tomato paste, Worcestershire sauce and rosemary. Cover and bring to a simmer over medium-low heat. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour or until the sauce thickens.
- Meanwhile, cook potatoes in a large pan of salted boiling water for 25 minutes or until tender, drain and return to the pan. Use a potato masher to mash potatoes until almost smooth. Add butter and mash to combine. Add milk and mash until smooth. Taste and season with salt and pepper.
- Transfer lamb mixture to six 5cm-deep 250ml (1-cup) freezerproof and ovenproof dishes. Spread evenly with mashed potato and lightly rough the surface.
- Preheat oven to 200°C. Brush tops of pies with egg. Place pies on a baking tray. Cook in preheated oven for 25-30 minutes or until mashed potato is golden brown (don't worry if dishes overflow slightly).
Notes
- Note: Best reheated conventionally so top of pies can brown. Serve with: Steamed seasonal vegetables, such as beans or broccoli. To freeze (for up to 3 months): Set the pies aside for 10 minutes to cool slightly. Place in the fridge for 30 minutes to cool completely. Carefully wrap the cold pies in several layers of plastic wrap. Place in a freezerproof plastic container with a lid. Label, date and freeze. To thaw: Place in the fridge over-night
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