Creamy Shepherd’s Pie

Method

1. Heat olive oil in a large pan over medium to high heat. Add garlic and onion and cook for approximately 1 minute. Add carrot, celery, thyme and rosemary. Cook for about 3 minutes or until softened and sweet.
2. Turn the heat up to high. Add the lamb mince and cook until browned all over, breaking it up as you go.
3. Add flour and stir through. Add tomato paste, beef stock, red wine, beef bouillon, Worcestershire sauce and bay leaves. Stir well to combine.
4. Bring to a simmer and then reduce to a rapid simmer on medium heat. Cook for 30 minutes, stirring occasionally, until it becomes a thick gravy consistency.
5. Add salt and pepper to your liking. Transfer filling to a 1.5 litre baking dish. Stir through peas. Cover with Multix Cling Wrap and refrigerate for at least 60 minutes or overnight to cool.
6. Place potatoes in a large pot. Fill with water to cover the potatoes completely. Bring to a boil and cook for 15 minutes or until soft. Drain the potatoes, then return them to the pot on the turned off stove and allow to steam dry for 30 seconds. Add butter and mash until melted. Add milk, salt and pepper. Mash until smooth and creamy, you’ll know it’s ready when it’s soft enough to pipe.
7. Spoon the warm mash into a Multix Piping Bag fitted with a large star tip. Pipe rosettes across the entire surface of the filling, starting from the outside edge and working inward, until completely covered.
8. Sprinkle parmesan over the piped rosettes and drizzle with melted butter.
9. Bake for approximately 30-35 minutes until the rosettes are deep golden on top and the filling is bubbling at the edges. To ensure it is hot enough to serve, stick a knife in the middle to test.
10. Let it stand for 5 minutes before serving and enjoy the best Shepherd’s Pie of your life!