Potato Gems Shepherd’s Pie

Get the most amazingly crunchy topping on your next Shepherd’s Pie by topping it with potato gems! Plus, adding Rosella Condensed Tomato soup to the mince base makes the filling so rich and delicious. This cheesy potato gem bake is the ideal family meal for a cold night.

Recipe details

Ingredients

1. 2 tbsp olive oil
2. 2 onions, chopped
3. 2 cloves garlic, crushed
4. 500g lamb mince
5. 1 tbsp plain flour
6. 390g carton Rosella Condensed Tomato Soup
7. 1 tbsp Worcestershire sauce
8. 1 cup (250ml) beef stock
9. 2 cups (300g) frozen peas, corn and carrots
10. 2 cups (230g) grated cheese blend
11. 900g bag frozen potato gems
12. Green salad to serve

Directions

Step 1

Heat oil in a large frying pan over medium-high heat. Add onion and garlic, cook for 3 minutes. Add lamb and cook, stirring to break up mince, until browned. Stir in flour and cook for 1 minute

Step 2

Add condensed tomato soup, stock and Worcestershire sauce. Reduce heat to medium and cook for 10-15 minutes or until slightly thickened. Stir in frozen vegetables and mix well

Step 3

Preheat oven 220°C/200°C (fan-forced)

Step 4

Spoon lamb mixture into a baking dish (10-cup capacity). Sprinkle over the cheese and arrange potato gems on top in a single layer. Bake 30 minutes, or until the top is crisp and golden. Serve with green salad