Ingredients

The following ingredients have 6 Servings
  • 1 1/2 tbsp olive oil
  • 2 garlic cloves (, minced)
  • 1 onion (, finely chopped)
  • 1 carrot (, finely chopped)
  • 1 rib celery (, finely chopped)
  • 3/4 tsp each dried thyme and rosemary ((or 2 sprigs fresh thyme + 1 sprig rosemary))
  • 750g (1.5 lb) ground lamb (mince) OR beef
  • 1/4 cup (35g) flour (, plain/all purpose)
  • 1/4 cup (55g) tomato paste
  • 2 cups (500ml) beef stock / broth
  • 1/2 cup (125ml) red wine ((or water))
  • 1 beef bouillon cube (, crumbled)
  • 1 tbsp Worcestershire sauce
  • 2 dried bay leaves
  • 3/4 tsp cooking / kosher salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1" cubes
  • 2/3 cup (165 ml) milk ((whole or low fat))
  • 2 tbsp (30g) butter
  • 2 – 3 tbsp grated parmesan (, optional)
  • 2 tbsp (30g) butter (, melted)
  • Fresh thyme leaves, optional garnish

Instruction

  • Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
  • Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
  • Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
  • Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency (Note 1) (see video).
  • Add salt and pepper, taste, then add more if you like. Transfer Filling to 1.5 litre / 1.5 quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional, Note 2)