Shepherd's Pie

Program: Top and bottom heater with fan

Pre heat temp: 190°C

Pre heat time: 10 mins

Cook temp: 200°C

Cook time: 25 mins

Ingredients:

For the potatoes:

• ½ kg potatoes
• ½ cup fresh cream
• 100 gms butter
• 3/4 tsp salt
• ½ tsp freshly ground black pepper
• 2 egg yolks

For the meat filling:

• 2 tbsps olive oil
• 2 mid size onion, minced
• 2 carrots, peeled and chopped finely
• 6 cloves garlic, minced
• 500 gms lamb mince
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 2 tbsps all-purpose flour
• 100 ml tomato puree
• 1 cup chicken stock
• 1 tsp worcestershire sauce
• 2 tsps rosemary leaves, freshly chopped
• 1 tsp thyme leaves, freshly chopped
• ½ cup american corn
• ½ cup english peas, frozen

Preparation:

1. Wash and prick the potatoes with a fork, place the potatoes in a microwave oven and cook for 8 mins at 100% micro power level.
2. Mash the potatoes and then add cream, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 200°C.
3. To prepare the filling in a microwave safe bowl, add oil, onion, garlic, carrots and cook for 6 mins at 100% micro power level.
4. Now add the lamb mince, salt and pepper and cook at 100% micro power level for 8 mins. Sprinkle the meat with the flour and toss to coat, continuing to cook for another 2 mins at 100% micro power level.
5. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Cook at 100% micro power level for 6 mins.
6. Add the corn and peas to the lamb mixture and spread evenly into a glass casserole baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
7. Now with wet spoon tap the surface to give stiff peaks to the potato mash, bake for 25 mins until the potatoes mash begin to brown.
8. Sprinkle some fresh rosemary before serving for garnish.