Shepherd's pie uses lamb mince, whereas cottage pie uses beef mince. The porridge oats help to make the mixture soft and squishy but stop it from going slimy, which flour can sometimes do when you use it to thicken the base of a pie.
|600g||all-purpose potatoes, peeled and chopped into 2cm chunks|
|1||white onion, chopped|
|200ml red wine||red wine|
|40g||old-fashioned rolled oats|
|20g||finely grated parmesan, plus extra for sprinkling on top (optional)|
|To season||salt and black pepper|
AdvertisementAdvertise with NZME.
- Preheat the oven to 180°C.
- Bring a large pan of water to the boil and boil the potatoes for about 20 minutes, until soft enough to mash.
- Meanwhile, heat 15 grams of the butter in a frying pan over a medium heat and add the garlic, carrots and onion. Fry for about 4–5 minutes, until softened and starting to brown.
- Add the lamb and fry until cooked, breaking it up as it cooks using a wooden spoon.
- Add the tomato purée and stir in. Then add the red wine, vegetable stock, rosemary, thyme and some salt and pepper. Stir well and then add the oats, a little at a time. Mix well and cook, stirring, until the mixture is nice and thick and the oats have absorbed the liquid.
- By now the potatoes should be soft, so drain and mash them, mixing in the milk, parmesan and remaining 30g of the butter.
- Spoon the lamb mixture into a greased 20 x 25-cm ovenproof dish and press down to make it level. Then spread the mashed potatoes over the top evenly.
- Bake for 20 minutes. To brown the top, add a little more parmesan (or sprinkle with grated mature cheddar) and place under a hot grill for the last 5 minutes.
- Serves: 4
Edited extract from Cluck Oink Baa Moo by Miranda Ballard, published by Ryland Peters & Small. Photography by Steve Painter, distributed by bookreps.co.nz, RRP $39.99