Classic Shepherd's Pie Recipe - Fresh Ideas

This Classic Shepherd's Pie recipe is a quick and easy family meal - swap potato for parsnip or sweet potato for a sweeter twist.

Heat the pan, brown off the lamb pieces then sauté the vegetables. Add stock, tomatoes. Bake at 200C for 1 hour 30 minutes. Boil and mash potatoes. Divide lamb among pie dishes, top with mash. Bake for 20 minutes before serving.
Ingredients:
2 tablespoons Woolworths Select Spanish classic olive oil
1kg diced Macro Organic diced lamb
1 onion, finely chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, finely chopped
2 sprigs fresh thyme
2 tablespoons Homebrand plain flour
350ml Woolworths Gold liquid chicken stock
400g can Woolworth Select diced Italian tomatoes
4 large red delight potatoes, peeled and chopped
20g Woolworths Select creamy Tasmanian butter
1 cup Woolworths full cream milk, warmed

Method:
1. Preheat oven to 200C fan forced. Heat half the oil in an oven-proof casserole pan over medium heat. Add lamb, in batches, and cook for 8 minutes, turning occasionally or until browned on all sides. Transfer to a bowl.
2. Add remaining oil to pan. Add onion, carrot, celery, garlic and thyme. Cook, stirring, for 8 minutes, or until onion is soft. Stir in flour and cook for a further minute. Gradually add stock, stirring, until combined. Add tomatoes, bring to boil. Season. Return lamb to pan and cover with a tight fitting lid. Bake in oven for 1 hour, or until lamb is almost tender. Remove lid and bake for a further 30 minutes or until liquid is reduced and lamb is very tender.
3. Meanwhile, place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until tender. Drain. Add butter and milk. Mash potatoes until smooth and creamy. Grease four individual pie dishes or a 20cm casserole dish. Spoon lamb mixture among dishes and top with mash. Bake for 20 minutes or until golden. Serve.