It’s been a cold weekend in Canberra, and I had some lamb mince in the refrigerator.
Ingredients
- Lamb mince
- Onion finely diced
- Celery finely diced
- Carrot finely diced
- Spring onion finely sliced
- Garlic onion finely sliced
- Red chilli finely sliced
- Parsley finely cut
- Coon cheese slices
- Philadelphia cream cheese
- Cauliflower
- Kent pumpkin
- Chicken stock
- Red wine
- Queensland nuts
- Tomato paste
- Salt and pepper
- Butter
- Worcestershire sauce
- Nutmeg
Method for the mash
- Steam the roughly diced cauliflower and pumpkin. You want enough to cover a baking tray when mashed.
- When the vegetables are soft, drain them thoroughly
- Put them back into the saucepan and blend with a stick blender
- Add some cream cheese to thicken
- Add some spring onion, chilli and garlic onions
Method for base/filling
- In a saucepan, soften the onion
- Add the celery, carrot, spring onion and garlic onion and soften
- Add the lamb mince and break up
- Add the tomato paste
- Cook until everything is loose
- Add Worcestershire sauce and red wine
- Cook until the liquid has reduced away
- Add a good large nob of butter
- Add the Queensland nuts that have been ground into a nut meal
- Transfer the thickened filling to the base of a rectangular baking tray
Method to finish
- Over the meat, add a single layer of Coon cheese slices and add some nutmeg
- Layer the mash over the top
- Add some pepper and paprika if you like
- Place into a preheated oven at 150 °C (300 °F) for about an hour and the mash should be golden brown
- Remove from the oven and allow to rest for about ten minutes
- Prepare a plated up version
- Capture an image of the plate
- Eat the shepherds pie
- Wash up and clean up
- Blog about it
There are so many ways to eat lamb Gary. This one seems fabulous! Thank you for sharing with us!
My pleasure. I love lamb 🙂