Name: Quick shepherd’s pie
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped; 1 medium_piece (120g) carrot, chopped finely; 1 (150g) stalk celery, trimmed, chopped finely; 1 kilogram lamb mince; 1/4 cup (35g) plain flour; 1 1/2 cup (375ml) beef stock; 1/2 cup (140g) barbecue sauce; 1/2 cup (140g) tomato sauce; 1/2 cup (60g) frozen peas; 2 (475g) tubs prepared mashed potato; 1 cup (120g) grated cheddar cheese

Ingredients

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped

1 medium_piece (120g) carrot, chopped finely

1 (150g) stalk celery, trimmed, chopped finely

1 kilogram lamb mince

1/4 cup (35g) plain flour

1 1/2 cup (375ml) beef stock

1/2 cup (140g) barbecue sauce

1/2 cup (140g) tomato sauce

1/2 cup (60g) frozen peas

2 (475g) tubs prepared mashed potato

1 cup (120g) grated cheddar cheese

Method

1.Heat oil in large saucepan, cook onion, carrot and celery, stirring, until softened and browned lightly. Add lamb, cook, breaking apart with the back of a wooden spoon, for about 5 minutes or until well browned. Add flour, cook, stirring, for 2 minutes. Gradually stir in stock, then sauces and peas. Simmer, uncovered, about 10 minutes or until sauce thickens.

2.Meanwhile, place mashed potato in a medium microwave-safe bowl. Heat in microwave on HIGH (100%) for 2-3 minutes or until heated through; whisk until smooth.

3.Preheat grill.

4.Spoon lamb mixture into a 2.5 litre (10-cup) ovenproof dish. Spread potato over hot lamb mixture and sprinkle with cheese. Grill until the topping is browned lightly.

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