Potato Gem Shepherd’s Pie - Rosella

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.

Watch how to make the recipe here

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