Shepherds Pie
This hearty, classic dish combines tender beef and pork mince with a medley of vegetables, crowned with a luscious layer of fluffy mashed potatoes. Elevating the flavours is our secret ingredient, the Parmesan Onion infused olive oil.
Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.
Ingredients
- 2 Cloves Garlic, finely chopped
- 1 Brown onion, diced
- 1 Tbsp RG Signature Extra Virgin Olive Oil
- 2 Small-medium carrots, diced
- 3 Sticks celery, diced
- 500g Mix of pork & beef mince (You can use 500g of plain Beef Mince if preferred)
- 1 Cup Frozen Peas
- 2 Tbsp plain flour
- 2 Cups beef stock
- 1 Tbsp RG Nana's Relish
- 1 Tbsp Worcestershire Sauce
- 1/4 Tsp curry powder
- 5 Desiree potatoes, peeled and diced
- 1 Tbsp cream
- 1/4 Tsp RG Parmesan Onion Infused Oil (for mashing potatoes)
- Salt & pepper to season
- 1/2 Tbsp RG Parmesan Onion Infused Oil (to drizzle on top of potatoes)
- Small handful mozzarella cheese
- RG Tomato Sauce, for serving
Directions
- Preheat oven to 200 degrees Celsius.
- Put on a large pot of water and bring it to a boil.
- Peel and dice potatoes, and when the water is boiling, add the potatoes and cook until tender.
- While the potatoes are boiling, add oil to a large pot and put in the onion and garlic. Cook until the onion is translucent and the garlic is fragrant.
- Add the mince and cook until the meat starts to brown and is almost cooked.
- Add carrots, celery, and peas and stir to combine.
- Add flour and stir to coat the meat and vegetables in flour.
- Slowly add beef stock and simmer until the mixture starts to thicken. You may not need 2 full cups of stock, depending on your preferred consistency.
- Add RG Nana's Relish, Worcestershire Sauce, curry powder, salt, and pepper. Allow the mixture to simmer for 10-12 minutes.
- Once cooked, pour the mixture into a large casserole dish.
- Mash the potatoes with cream and 1/4 tsp Parmesan Onion Oil, then spread them over the mince mixture.
- Drizzle with RG Parmesan Onion Infused Oil and place it in the oven for 10 minutes until the potatoes start to brown slightly.
- Take it out and sprinkle mozzarella cheese over it, then turn the oven to grill. Cook for an additional 5-8 minutes until the cheese is melted and the top is golden and crispy.
- Portion it into serving bowls and top with RG Tomato Sauce.
