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Real Shepherd's Pie

Serves 5 – 6

Shepherds ate lamb and potato pie before there was such a thing as 'shepherd's pie'. This is my version, using leftover roast or braised lamb. You could use beef, but then it would be a 'cottage pie'

Author: Matthew Evans
Copyright © 2012 OzHarvest
The OzHarvest Cookbook

  • 40g butter
  • 3 onions, finely diced
  • 4 celery sticks, finely diced
  • 500g leftover cooked lamb, finely diced
  • 125ml (1/2 cup) Worcestershire sauce
  • 2 tablespoons tomato paste or sauce (passata)
  • 1 tablespoon white wine vinegar
  • 1 sprig thyme
  • 1 bay leaf
  • 1kg potatoes, cooked and mashed melter butter, to brush

Melt the butter in a large frying pan and fry the vegetables for 10 minutes without letting them colour too much. Add the lamb and 250ml (1 cup) water and stir in all the remaining ingredients except the potato. Simmer for about 1 1/2 hours until everything is soft and cohesive. Longer is better than shorter here. The mixture should be wet, but not runny, so add a touch more water if dry, or simmer to reduce if too sloppy. Season to tast with salt and pepper. Meanwhile, preheat the over to 200°C.

Spread the lamb filling into a large casserole dish. Spoon the mash over the top and run a fork over it to make bits that crisp up when cooked. Brush with melterd butter. Bake for 20–30 munutes until lightly coloured and leave to rest for 5 minutes before serving.

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