shepherds pie

Ingredients

• Mashed potatoes

  Home-prepared, whole milk added

  500g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Worcestershire sauce

  1 tbsp or 17g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Tomatoes

  Crushed, canned

  400g

• Red wine

  Alcoholic beverage, table

  147g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Mixed vegetables

  Frozen, unprepared

  4 cup or 900g

• Garlic

  Raw

  1 clove or 3g

• Carrots

  Raw

  1 large or 72g

• Onions

  Raw

  1 medium or 110g

• Lamb leg

  Domestic, shank half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted

  300g

Directions

1. Saute onion, carrot and garlic in olive oil for a few minutes. STEP 2 Add vegetables, lamb, tomato paste and flour and mix over a low heat for 3 minutes. STEP 3 Add red wine, stock, Worcestershire sauce, tomatoes, salt and pepper and bring up for a boil. STEP 4 Reduce heat to low and simmer for 30 minutes until liquid has reduced. STEP 5 Turn off heat and stir through peas and fresh herbs. STEP 6 Place in a pie or casserole dish and top with mashed potato and Parmesan cheese. STEP 7 Bake in pre-heated 180C oven for 20-30 minutes.