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Shepherds Pie with a kick



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Meat Filling

  • 600 grams lamb mince
  • 2 tablespoons Kasundi paste, (for a bit of a kick - search for a TM recipe)
  • 1 teaspoon dried oregano
  • 1 large onion
  • 3 cloves garlic
  • 2 carrots
  • 1 red capsicum, roughly chopped
  • 1 tablespoon EVOO (olive oil)
  • 1 tablespoon EDC Stock Paste
  • 1 tablespoon cornflour, mixed in small amt of water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 150 grams tomato paste (one tub)
  • 150 grams red wine
  • frozen peas, cup

Potato Topping

  • 800 grams potatoes cubed
  • 200 grams Milk
  • 30 grams Butter
  • 30 grams cream
  • salt / pepper to taste
  • Grated cheese to top, (mozzarella preferred)

Recipe's preparation

    Meat Filling
  1. I prefer to fry mince separately and then add to mixture as this releases some of the liquid and has a better flavour.  Fry up the mince in a small amount of EVOO and add oregano, pepper and the Kasundi paste (this gives the mince a light spicy kick).

  2. Place onion, garlic & carrot in TM bowl and chop 5 sec / speed 5.   Scrape down bowl.

  3. Add oil and saute 2mins / 100 deg / speed 1

  4. Add fried mince, chopped capsicum, tomato paste, stock paste, Worcestershire & oyster sauces, cornflour mix and red wine and cook 15 mins / varoma / Counter-clockwise operationGentle stir setting

  5. Pour into casserole dish and mix in frozen peas.   Rinse TM bowl well and turn on oven 200 deg.

  6. Potato Topping
  7. Add potatoes, milk, salt, pepper to TM bowl and cook 20-25 mins / 90 degrees / speed 1 (until soft)

  8. Add butter & cream, insert butterfly and mash 30 sec / speed 4

  9. Spread potato topping on top of meat filling in casserole dish and sprinkle with grated cheese.  Bake in moderate oven for approx 10-30 minutes until hot and the cheese melts and bubbles. 


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