Shepherd's Pie
Servings: 4
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, diced
1kg lamb or beef mince
2 tbsp flour
1 NOMU Cook’s Collection Whole Bay Leaf
2 tbsp tomato paste
2 tbsp NOMU One For All Rub
2 tbsp Worcestershire sauce
2 tbsp NOMU Lamb STOCK
500ml hot water
3 carrots, peeled & diced
2 parsnips, peeled & diced
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper to taste
1 squeeze of lemon juice (optional)
4 floury potatoes, peeled
3 tbsp cream
2 tbsp butter
Directions
Preheat the oven to 180°C.
Sauté the onion in Olive Oil until soft and translucent. Add the mince and fry until nicely browned. Add the flour and stir through until thoroughly incorporated. Add the bay leaf, tomato paste, NOMU One For All Rub and Worcestershire sauce and mix through.
To make the lamb stock, dissolve the NOMU Lamb STOCK in the hot water and add to the mince along with the carrots and parsnips. Add the sugar and simmer over medium heat until the sauce begins to thicken and the carrots and parsnips become soft and tender. Season with NOMU Salt and Pepper. Add a squeeze of lemon juice and remove the bay leaf before pouring the mince into your cottage pie dish or pan.
Peel and boil the potatoes in salted water until soft when pricked with a fork. Drain well in a colander and place back into the pot with the lid on to steam off more moisture. Using a potato ricer or masher, crush the potatoes until they become soft and fluffy. Heat the cream and butter, add to the potatoes and combine thoroughly. Check the seasoning and add salt and pepper to taste.
Cover the mince mixture with the mash and place in a hot oven for 35-40 minutes until nicely browned and bubbling hot!
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, diced
1kg lamb or beef mince
2 tbsp flour
1 NOMU Cook’s Collection Whole Bay Leaf
2 tbsp tomato paste
2 tbsp NOMU One For All Rub
2 tbsp Worcestershire sauce
2 tbsp NOMU Lamb STOCK
500ml hot water
3 carrots, peeled & diced
2 parsnips, peeled & diced
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper to taste
1 squeeze of lemon juice (optional)
4 floury potatoes, peeled
3 tbsp cream
2 tbsp butter
Directions
Preheat the oven to 180°C.
Sauté the onion in Olive Oil until soft and translucent. Add the mince and fry until nicely browned. Add the flour and stir through until thoroughly incorporated. Add the bay leaf, tomato paste, NOMU One For All Rub and Worcestershire sauce and mix through.
To make the lamb stock, dissolve the NOMU Lamb STOCK in the hot water and add to the mince along with the carrots and parsnips. Add the sugar and simmer over medium heat until the sauce begins to thicken and the carrots and parsnips become soft and tender. Season with NOMU Salt and Pepper. Add a squeeze of lemon juice and remove the bay leaf before pouring the mince into your cottage pie dish or pan.
Peel and boil the potatoes in salted water until soft when pricked with a fork. Drain well in a colander and place back into the pot with the lid on to steam off more moisture. Using a potato ricer or masher, crush the potatoes until they become soft and fluffy. Heat the cream and butter, add to the potatoes and combine thoroughly. Check the seasoning and add salt and pepper to taste.
Cover the mince mixture with the mash and place in a hot oven for 35-40 minutes until nicely browned and bubbling hot!
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, diced
1kg lamb or beef mince
2 tbsp flour
1 NOMU Cook’s Collection Whole Bay Leaf
2 tbsp tomato paste
2 tbsp NOMU One For All Rub
2 tbsp Worcestershire sauce
2 tbsp NOMU Lamb STOCK
500ml hot water
3 carrots, peeled & diced
2 parsnips, peeled & diced
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper to taste
1 squeeze of lemon juice (optional)
4 floury potatoes, peeled
3 tbsp cream
2 tbsp butter
Directions
Preheat the oven to 180°C.
Sauté the onion in Olive Oil until soft and translucent. Add the mince and fry until nicely browned. Add the flour and stir through until thoroughly incorporated. Add the bay leaf, tomato paste, NOMU One For All Rub and Worcestershire sauce and mix through.
To make the lamb stock, dissolve the NOMU Lamb STOCK in the hot water and add to the mince along with the carrots and parsnips. Add the sugar and simmer over medium heat until the sauce begins to thicken and the carrots and parsnips become soft and tender. Season with NOMU Salt and Pepper. Add a squeeze of lemon juice and remove the bay leaf before pouring the mince into your cottage pie dish or pan.
Peel and boil the potatoes in salted water until soft when pricked with a fork. Drain well in a colander and place back into the pot with the lid on to steam off more moisture. Using a potato ricer or masher, crush the potatoes until they become soft and fluffy. Heat the cream and butter, add to the potatoes and combine thoroughly. Check the seasoning and add salt and pepper to taste.
Cover the mince mixture with the mash and place in a hot oven for 35-40 minutes until nicely browned and bubbling hot!
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, diced
1kg lamb or beef mince
2 tbsp flour
1 NOMU Cook’s Collection Whole Bay Leaf
2 tbsp tomato paste
2 tbsp NOMU One For All Rub
2 tbsp Worcestershire sauce
2 tbsp NOMU Lamb STOCK
500ml hot water
3 carrots, peeled & diced
2 parsnips, peeled & diced
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper to taste
1 squeeze of lemon juice (optional)
4 floury potatoes, peeled
3 tbsp cream
2 tbsp butter
Directions
Preheat the oven to 180°C.
Sauté the onion in Olive Oil until soft and translucent. Add the mince and fry until nicely browned. Add the flour and stir through until thoroughly incorporated. Add the bay leaf, tomato paste, NOMU One For All Rub and Worcestershire sauce and mix through.
To make the lamb stock, dissolve the NOMU Lamb STOCK in the hot water and add to the mince along with the carrots and parsnips. Add the sugar and simmer over medium heat until the sauce begins to thicken and the carrots and parsnips become soft and tender. Season with NOMU Salt and Pepper. Add a squeeze of lemon juice and remove the bay leaf before pouring the mince into your cottage pie dish or pan.
Peel and boil the potatoes in salted water until soft when pricked with a fork. Drain well in a colander and place back into the pot with the lid on to steam off more moisture. Using a potato ricer or masher, crush the potatoes until they become soft and fluffy. Heat the cream and butter, add to the potatoes and combine thoroughly. Check the seasoning and add salt and pepper to taste.
Cover the mince mixture with the mash and place in a hot oven for 35-40 minutes until nicely browned and bubbling hot!
