Prep Time: 20 minutes
Cooking Time: + - 1 hour and 10 minutes
Serves: 6
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Italian-style Shepherd's PieThis twist on shepherd’s pie is probably going to make regular appearances in my kitchen this winter. British meets Italian and a bit of French joins in too. Rich lamb ragu topped with duchess-style cheesy pesto mash and baked until golden and bubbling. Enough said. Enjoy, from my kitchen to yours 🙂

Italian style shepherd's pieItalian-style Shepherd’s Pie

Ingredients
Lamb Ragu
500 g lamb mince
15 ml olive oil
1 onion, chopped
1 large carrot, diced
2 celery sticks, diced
2 garlic cloves, crushed
10 ml dried oregano
60 ml red wine
1 x 400 g tin whole tomatoes
50 ml tomato paste
125 ml lamb or beef stock
handful of basil leaves, roughly chopped
1 slice of bread, cut into blocks or 5 ml psyllium husks
Salt, pepper and sugar to taste

Duchess-style cheesy pesto mash
6 medium floury potatoes, peeled, cubed and boiled in salted water until tender
50 g butter
60 ml basil pesto
125 ml finely grated Parmesan cheese
1 egg yolk
Salt and pepper to taste

Topping
extra Parmesan cheese
extra basil pesto
olive oil for drizzling

Method
Make sure your potatoes are on the boil.
In a large heavy based pan, brown the lamb mince in the heated olive oil. Remove and set aside.
In the same pot, saute the onion, carrot, celery, garlic and oregano until softened and fragrant.
Pour in the wine and simmer until almost completely reduced. Now add the tinned tomato, tomato paste and stock.
Add the lamb back to the pot and break the tinned tomato up a little. Cover and simmer for 30 minutes. Remove lid, add the basil and simmer uncovered for another 10 minutes or until reduced. Add bread or psyllium husk to the ragu to thicken it up. It needs to be well reduced and thick to allow the mash to stand on it.
Season with salt, pepper and sugar to taste.
Spread the ragu evenly into a medium baking dish.
Preheat the oven to 180 Degrees Celsius.
For the mash: Drain the water from the tender potatoes. In the same pot, mash the potatoes with the butter. When all the lumps are gone, add the pesto, cheese and egg yolk and mix vigorously with a wooden spoon. Season with salt and pepper to taste. Use a strong whisk to ‘fluff” the mash up a bit if you like. Spoon the mash into a piping bag.
Pipe the mash (so it resembles duchess potatoes) onto the ragu.
Sprinkle with extra Parmesan, a drizzle of olive oil and a few dollops of extra pesto.
Bake for 30 minutes or until golden and bubbling.
Serve immediately.

Italian style shepherd's pieItalian style shepherd's piepesto mashamc cookwarepiping mashcheesy pesto mash - pipedProudly developed using AMC Cookware

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