shep pie

Ranch-style Shepherd’s Pie


Preheat the oven to 200 degrees.

Add a tablespoon of oil to a large frypan over a medium heat. Cook down the onion and celery until soft. Add the mince and stir until lightly browned. Add the Ranchslaw, reserving the dressing for the mash, and stir until the carrot and cabbage has softened. Add the garlic and Rosemary sprigs and stir for one minute then add tinned tomatoes, tomato paste and vegetable stock and simmer for 5 minutes or until the liquid has reduced to a thick gravy. Remove the rosemary stalks, leaving the leaves. Season to taste.

Meanwhile, chop the potatoes into equal sizes and boil in a large pan of water until they are soft enough to stick a skewer through. Remove from heat and drain. Add the Ranchslaw dressing and butter to the pan with the potatoes and mash until creamy. Add salt and pepper to taste.

Spread the lamb mixture over the base of a large oven dish and carefully top with the mashed potatoes. Finally add rosemary leaves and drizzle with olive oil and bake for 20 minutes or until golden brown. Enjoy with a salad or side dish like fresh steamed broccoli.