Show-stopping Shepherd’s Pie
INGREDIENTS
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 garlic clove, chopped
- 2 stalks rosemary, leaves picked and chopped
- 4 tinned anchovy fillets, chopped (optional)
- 500g lamb mince
- 2 tbsp tomato purée
- 400ml stock
- 1 tbsp Worcestershire sauce
- 150g frozen garden peas
- 2 x 109g Idahoan Buttery Perfect Mash
INSTRUCTIONS
- Heat the oil in a large saucepan and cook the onion and carrots over a medium heat for 10 minutes, adding the garlic for the last couple of minutes. Stir in the rosemary and anchovies, and cook for a further 5 minutes. Add the mince and stir until cooked, then add in the tomato puree and stock. Bring to a gentle simmer, add the Worcestershire sauce and cook for 20 minutes until thickened. Stir in the peas and spoon into a 1.25 litre ovenproof dish.
- Preheat the oven to 200°C, 180°C fan, Gas Mark 6. Meanwhile, prepare the Idahoan Classic Perfect Mash to packet instructions. Spoon the mash over the top of the mince, place on a baking tray and cook for 30 minutes.
- TIP: For a speedier alternative, why not just spoon Idahoan Buttery Perfect Mash over some leftover Bolognese sauce before baking in the oven.