Recipe

Lamb and red wine shepherd's pie with creamy kumara topping

As far as comfort food goes, this lamb and red wine shepherd's pie is at the top of our list. The smooth kumara topping is a perfect match for the rich, flavoursome filling, creating a dish that will warm your soul.

By Sophie Gray
  • 55 mins cooking
  • Serves 6
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Ingredients

  • 500 g lamb mince
  • 1/4 cup balsamic vinegar
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 large carrot, chopped
  • 1/2 tbsp fresh rosemary, finely chopped
  • a pinch of dried thyme
  • 1 bay leaf
  • 3/4 cup tomato paste
  • 3 tbsp Worcestershire sauce
  • salt and pepper
  • 200 ml red wine
  • 1 cup beef stock
Kumara mash
  • 1 kg kumara, peeled and steamed or boiled until tender
  • 2 tbsp butter
  • 1/2 cup milk
  • salt and pepper

Method

  • 1
    Preheat oven to 200°C. In a frying pan brown the meat, mashing it with a fork or masher as it cooks to form an even crumble. Drain off excess fat and add the balsamic vinegar, cooking until evaporated. Add the onion, garlic and carrot and cook gently, stirring from time to time for 3-5 minutes.
  • 2
    Add rosemary, thyme, bay leaf, tomato paste and Worcestershire sauce. Season with salt and pepper. Cook 1 minute, then add wine and stock and simmer until thickened.
  • 3
    Make Kumara Mash (see below).
  • 4
    Pour the filling into a heat-proof dish or ramekins and spoon the mash on top, spreading it with a fork. Bake or grill until golden and bubbling.
Kumara mash
  • 5
    Cook the kumara and drain; add the butter and mash, adding the milk as needed to achieve a soft, spreadable consistency.

Notes

Divide the mixture between ramekins for individual serves – the filling is also delicious in pastry. The filling freezes well; make a double batch and freeze flat in a plastic bag so it defrosts easily. Then you only need to make the topping.