Shepherd’s Pie with a Sardine Garum Twist
Serves: 4-6 Prep: 30 min Cook: 1hr
This hearty Shepherd’s Pie takes a classic recipe and adds a hint of Port Lincoln sardine garum for a unique hit of umami. Topped with creamy mashed potatoes and melted cheddar, it’s the perfect comfort food for any night of the week and makes enough to feed the whole family (approx. 4-6 people).
Ingredients:
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbsp plain flour
1 tbsp tomato paste
1 bay leaf
500ml (2 cups) unsalted beef-style stock
Pepper, to season
4 Desiree potatoes (about 200g each), peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush
Cheddar cheese, grated (for topping)
Recipe Method:
Sauté the vegetables: Heat oil in a large saucepan over medium-high heat. Add the onion, carrot, and celery, and cook, stirring, for about 5 minutes until softened.
Cook the lamb: Add the lamb mince, breaking up any lumps with a spoon, and cook for another 5 minutes or until the lamb changes colour.
Add seasoning and stock: Stir in the flour and cook for 2 minutes. Add tomato paste, sardine garum, bay leaf, and beef stock. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until thickened. Season with pepper.
Prepare the mashed potatoes: While the lamb mixture is simmering, cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain well and return to the pan with the butter. Mash until smooth, then stir in the milk. Taste and season with pepper.
Assemble the pie: Preheat oven to 200°C. Spoon the lamb mixture into a 2L (8-cup) capacity baking dish (or use individual dishes). Spread the mashed potatoes over the lamb mixture using a fork to create texture.
Add cheese and bake: Brush the top with melted butter and sprinkle with grated cheddar. Bake in the preheated oven for 20 minutes or until the top is golden brown.