Shepherd’s Pie with Outback Tomato and Thyme

Shepherds Pie is a great family stand- by meal.Everyone likes it and it is inexpensive and easy to make. Like many traditional dishes, Shepherd’s Pie was an import from Britain. We make this dish truly our own by incorporating Australia’s Indigenous flavours.

To serve 6

2 ½ tablespoons olive oil

1 kg minced lamb

1 onion, finely chopped

2 cloves garlic, crushed

¼ cup stock (or water)

Pinch salt

1 jar Outback Spirit Outback Tomato Chutney

2 teaspoons fresh thyme or ½ teaspoon dried thyme

Pepper to taste

6 large peeled potatoes, boiled and ready to mash

4 tablespoons unsalted butter

½ cup milk

1 heaped teaspoon prepared seeded mustard (optional)

Grated matured cheddar or vintage tasty cheese (optional)

Outbak Spirit Outback Tomato Sauce

Preheat the oven to 19oC (375F)

Heat the oil in a large frying pan and brown the minced lamb with the onion and garlic for about 5 minutes. Drain off any fat and add the stock and the seasonings, the Outback Spirit Outback Tomato Chutney and the thyme and simmer for 15 minutes.

Place the cooked lamb in a baking dish or pie dish and keep warm.

Mash the potatoes with the butter, milk, mustard until smooth and creamy. Spread the potato evenly over the surface of the lamb. Sprinkle the surface with cheese if desired and bake in the oven for 20-25 minutes, or until the surface is a golden brown.

Serve with Outback Spirit Outback Tomato Sauce.

 
 
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