Potato Gem Shepherd’s Pie
Serves: Prep time: 15 minutes | Cook time: 45 minutes | Serves 4-6 | Difficulty: Easy
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 500g lamb mince
- 1 tbsp plain flour
- 390g carton Rosella Condensed Tomato Soup
- 1 tbsp Worcestershire sauce
- 1 cup (250ml) beef stock
- 2 cups (300g) frozen peas, corn and carrots
- 2 cups (230g) grated cheese blend
- 900g bag frozen potato gems
- Green salad to serve
Heat oil in a large frying pan over medium-high heat. Add onion and garlic, cook for 3 minutes. Add lamb and cook, stirring to break up mince, until browned. Stir in flour and cook for 1 minute.
Add condensed tomato soup, stock and Worcestershire sauce. Reduce heat to medium and cook for 10-15 minutes or until slightly thickened. Stir in frozen vegetables and mix well.
Preheat oven 220°C/200°C (fan-forced).
Spoon lamb mixture into a baking dish (10-cup capacity). Sprinkle over the cheese and arrange potato gems on top in a single layer. Bake 30 minutes, or until the top is crisp and golden. Serve with green salad.
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