Lamb is the traditional meat in a shepherd's pie, but beef tastes great too. We’ve called it easy because the potato patties are simply placed on top before it goes into the oven. This is sure to be a family favourite on busy nights.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g lean lamb mince
1 small onion, diced
2 tsp crushed garlic
2 Tbsp Wattie's Tomato Paste
535 g can Wattie's Big 'N Hearty Irish Stew with Lamb Soup
1 Tbsp chopped fresh rosemary or 2 tsp dried
420 g bag Wattie's frozen Homestyle Mashed Potato
¼ cup grated cheese (optional)
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How do I make it ?
Preheat oven to 180°C.
In a non-stick frying pan, brown lamb mince in batches. Set aside.
Add onion to frying pan and cook for 2-3 minutes or until soft, then stir in garlic and tomato paste and cook for a further minute. Return mince to pan and add Wattie’s Big ’N Hearty Irish Stew with Lamb Soup and half of the rosemary, stir.
Pour the mince mixture into a 6 cup oven-proof dish. Arrange the frozen Wattie’s Homestyle Mashed Potato patties on top of the stew and sprinkle with the remaining rosemary.
Bake for 30 minutes or until heated through. If adding the cheese, sprinkle and return to the oven and grill until golden. Serve with your favourite green vegetables.