HEARTY HOME SHEPHERD’S PIE

 In Home Chefs Club, Recipes

INGREDIENTS

For the filling

  • 800g – 1kg lamb shank, sliced in 3 (easier to work with than whole shank)

(lamb can be substituted with ground beef if you prefer)

  • 100ml olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, chopped
  • 7.5ml (1½ tsp) ground cumin
  • 7.5ml (1½ tsp) coriander seeds
  • 5ml (1 tsp) turmeric
  • 2.5ml (½ tsp) paprika
  • Pinch of cayenne pepper
  • 50g butter
  • 50g tomato paste
  • 1l (4 cups) beef stock
  • 1 red chilli, chopped (for a child-friendly recipe, leave out the chilli)
  • Fine salt and coarse black pepper
  • 150g butternut, cut into large cubes
  • 150g white radish, cut into large cubes
  • 150g sweet potato, cut into large cubes
  • 1 x 400g tin chickpeas, drained
  • Handful of chopped coriander

For the mash

  • 1kg potatoes, peeled
  • 30g butter
  • 80ml milk
  • Salt to taste

METHOD

  • Season the shank well and fry in 50ml olive oil in large pot until golden brown
  • Add the onion, carrot, celery and garlic. Fry until light brown
  • Add the spices and the butter. Cook the spices while stirring constantly
  • Add the tomato paste and fry for another 2 minutes
  • Add the stock and chopped chilli
  • Cover with the lid and cook for about 2 hours on medium heat until lamb is tender and falling off the bone
  • Put the remainder of your vegetables into a roasting tin. Season well.  Add the remainder of the olive oil and mix together. Roast at 180˚C until golden brown and starting to caramelise
  • Once your lamb is ready, remove from the bone and break into bite-sized pieces. Add back into the pot
  • Add the roasted vegetables and chickpeas to the pot now and cook through for all the flavours to come together.  Lastly, add the chopped coriander.  Taste and check the seasoning
  • For the mash, cut the peeled potatoes into cubes and cook until very soft. Mash the potatoes with the butter and milk. Season to taste
  • Decant into a decorative baking dish and top with your favourite creamy mashed potato. Egg wash and bake until golden brown. ENJOY!

I love to pipe the mash – remember we eat with our eyes first.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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