Another amazing twist on a classic, the Lazy Shepherd’s Pie is a treat for the eyes and the belly. Because while it’s all about the food, it’s also about the optics.
- 1 brown onion, chopped
- Olive oil
- ¼ tsp minced garlic
- 500g lamb mince
- 2 tbsp plain flour
- 2 bsp tomato paste
- 1 cup of beef stock
- 1 cup red wine
- ¾ cup frozen peas
- 1 pack of frozen curly fries
- ½ cup grated cheese (optional)
- Heat oil in heavy based frying pan over medium-high heat. Add onion and stir until soft, before adding the garlic.
- Stir in the lamb mince, trying not to gag at the smell as it browns, particularly if guests are in the kitchen.
- Reduce heat a smidge, add the flour and stir for a minute.
- Add tomato paste, stock and wine. Bring to a simmer until the sauce thickens slightly.
- Lower heat and add peas. Simmer gently for 20-30 minutes.
- Remove from heat and transfer to a deep pie or casserole dish. Top with frozen curly fries, carefully arranged to look like no big deal, and cheese if desired.
- Place under hot grill for about 12 minutes or until the curling topping is crispy and golden, like a ginger giant’s pubes.
- Serve to appreciative diners, act like you made the curly fries yourself and enjoy this Gastrobogans World First.
A lazy shepherd would surely demand a lazy goon, so go for something easy and reliable like Banrock Station’s always-drinkable cabernet merlot. The 2l box means you don’t have to get up as often to herd your sheep. Sorry, your empties. $12