Shepherds Pie with leek & goats cheese topping
Shepherds Pie with leek & goats cheese topping
Serves six
Ingredients
- Veg Oil 20 Ml
- Onions - finely chopped 300 g
- Celery - finely chopped 125 g
- Carrots - finely chopped 150 g
- Swedes - finely chopped 150 g
- Minced lamb 700 g
- Thyme - freshly chopped 1.1/2 tsp
- Parsley - freshly chopped 2 tbsp
- Plain flour 15 g
- Tomato puree 20 g
- Major Thickened Veal Jus Powder 25 g
- Water 420 ml
- Major Lamb Stock Base 25g
- Leeks - julienne 450g
- Desiree potatoes - peeled & cubed 1.5kg
- Butter 60g
- Soft goats cheese 150g
- Freshly ground black pepper to taste
Method
1) Heat oil in a large frying pan, add onions, celery, carrots and swede and cook over a medium heat for 3-4 minutes.
2) Remove from pan and set aside.
3) Increase heat under pan. Add lamb and cook stirring until browned all over. Season with pepper.
Then add cooked vegetables and herbs.
4) Stir in flour and tomato puree.
5) Whisk Major Veal Jus Powder into water, bring to the boil and simmer for three minutes.
6) Gradually add Veal Jus to meat mixture stirring well.
7) Stir in Major Lamb Stock Base.
8) Reduce heat and simmer for 20 minutes.
Topping:9) Bring pan of water to the boil, add leeks and cook until tender, drain and reserve.
10) Cook potatoes and mash.
11) Add butter and goats cheese and stir well. Season to taste, stir in parsley and leeks.
12) Spoon meat into baking dish and smooth surface.
13) Spread mash evenly over the top.
14) Bake in a pre-heated oven 180 degrees C/Gas 6 for 30 minutes or until top is golden.
