Chunky Shepherds Pie

Ingredients: Chunky Shepherds Pie
Olive Oil
2kg lamb leg cut into 3cm pieces
4 large Celery sticks – chopped
4 large Carrots – chopped
1 large Brown Onion – chopped
2 crushed Garlic Cloves
¼ cup plain Flour
3 cups Beef Stock
? cup Tomato Paste
2 tbsp Worcestershire Sauce
1kg Ruby Lou Potatoes – peeled and chopped
? cup Milk
½ cup Parmesan
2 tbsp dried Breadcrumbs

Method:

Preheat oven to 180°C. Heat oil in pan and brown meat over high heat and transfer to plate.
Heat more oil in pan over medium heat add celery, carrot, onion & garlic and cook for 5mins or until onion is soft.
Add flour and cook, stirring for 1 min. Add lamb, beef stock, tomato paste, Worcestershire sauce season with salt and pepper and bring to the boil.
Transfer to a large oven dish, cover and bake for 1.5 hrs.
Uncover and bake for a further 30 mins or until sauce thickens.
Meanwhile, cook potatoes in a large pot of boiling water until tender. Drain and return to pan.
Use potato masher and mash until smooth adding milk and season with salt & pepper.
Remove meat mix from oven and increase temp to 200°C. Spread the potato mix over the top.
Combine breadcrumbs and parmesan in a small bowl and then sprinkle evenly over potato.
Bake in oven for approx 20mins or until golden.

Serves 8!