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)



  1. Heat oil in heavy based frying pan over medium-high heat. Add onion and stir until soft, before adding the garlic.
  2. Stir in the lamb mince, trying not to gag at the smell as it browns, particularly if guests are in the kitchen.
  3. Reduce heat a smidge, add the flour and stir for a minute.
  4. Add tomato paste, stock and wine. Bring to a simmer until the sauce thickens slightly.
  5. Lower heat and add peas. Simmer gently for 20-30 minutes.
  6. 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.
  7. Place under hot grill for about 12 minutes or until the curling topping is crispy and golden, like a ginger giant’s pubes.
  8. 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