Healthy Lamb & Mushroom Blended Shepherd’s Pie

Method

1. Preheat oven to 180℃. Heat oil in a large pan over medium heat. Place onion, carrot and celery in the pan and cook, stirring for 3-4 minutes. Add the garlic and cook for a further minute.
2. Add mince to the pan and cook for 2-3 minutes, stirring continuously until the meat is cooked through. Add mushrooms and continue to cook for a further 2-3 minutes or until the mushrooms have softened.
3. Add the tomato paste and flour to the pan. Stir to combine and allow to heat through before adding the wine, stock, Worcestershire sauce, frozen vegetables and herbs. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally until the sauce has reduced slightly.
4. In the meantime, place potatoes in a large saucepan of water. Bring to the boil and cook for 10-15 minutes or until the potatoes are tender. Remove from the heat and strain the cooking liquid. Return potatoes to the saucepan. Add milk and butter to the saucepan and mash until smooth.
5. Transfer the meat mixture to a large ovenproof dish or 4 individual ovenproof ramekins. Top with mashed potato and brush with melted butter. Put into the oven and bake for 10-15 minutes or until golden brown and slightly crunchy on top.
6. Remove from the oven and rest for 5 minutes before serving. Sprinkle with parsley and serve with seasonal greens.