- Stove Top
- 1 tbsp olive oil (20mL)
- 1 onion (160g) finely diced
- 400 g lamb mince
- 2 tbsp plain flour (20g) or gluten free plain flour
- 1 cup carrot (120g) diced
- 2 celery sticks diced
- ½ cup peas frozen
- 3 tbsp tomato paste (60g)
- 2 beef stock cubes
- 400 ml water
- 3 scoops Advital Powder
- Salt and pepper to taste
- Mashed potatoes refer to Mashed Potatoes Recipe
- Optional: Generous splash of Worcestershire Sauce
- Make mashed potatoes.
- Preheat oven to 200°C conventional/180°C fan forced. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until soft. Add carrot and celery, cook a further 5 minutes.
- Add lamb and cook on low, stirring to break up any clumps, for 5 minutes or until lamb changes colour.
- Add the flour and cook, stirring for 2 minutes or until well combined. Add tomato paste, stock cubes and water. Cook for 30 minutes and thicken sauce. Remove from heat, stir in AdVital Powder and peas until well combined, season to taste.
- Place lamb mixture into 2L casserole dish and spread mashed potatoes evenly over the top. Bake for 25 minutes or until mash is golden. If using cheese, add to the top during the last 5 minutes of baking.
- Serve immediately.
- Sprinkle with ¼ cup grated cheese.
- Substitute the vegetables with any other leftovers you may have in the fridge. After all that’s how Shepherd's Pie was invented!
- Use beef instead of lamb and you will have a Cottage Pie.
- Try a pastry top instead of mashed potatoes.
- Substitute the plain mash with one of our other delicious mash recipes: Potato & Cauliflower Mash or Mashed Orange Veggies.
- Leave out onion. Add fresh or dried herbs such as thyme or rosemary for extra flavour.
- Use gluten free flour.
- Choose stock free of gluten, onion and garlic.
- Choose a lower lactose cheese.