Preheat the oven to 180℃.
Place oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened.
Add the lamb and mushrooms to the pan. Cook, stirring for 5-6 minutes or until the lamb is cooked through.
Add onion powder, garlic powder, paprika, mustard powder, thyme and pepper to the pan. Stir to combine. Add the tomato paste and continue to cook for 2 minutes before adding the water to deglaze the pan. Add an additional half a cup of water if required.
Add the frozen peas and chopped parsley. Stir to combine and season to taste with salt and additional pepper.
Transfer the shepherd's pie mixture to an ovenproof dish. Arrange potato and sweet potato slices on top of the mixture. Drizzle with olive oil.
Place in the oven to cook for 45-50 minutes or until the potatoes are cooked through and crispy on the edges.
Remove from the oven and allow to cool for 5 minutes before serving.
Ingredients
Directions
Preheat the oven to 180℃.
Place oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened.
Add the lamb and mushrooms to the pan. Cook, stirring for 5-6 minutes or until the lamb is cooked through.
Add onion powder, garlic powder, paprika, mustard powder, thyme and pepper to the pan. Stir to combine. Add the tomato paste and continue to cook for 2 minutes before adding the water to deglaze the pan. Add an additional half a cup of water if required.
Add the frozen peas and chopped parsley. Stir to combine and season to taste with salt and additional pepper.
Transfer the shepherd's pie mixture to an ovenproof dish. Arrange potato and sweet potato slices on top of the mixture. Drizzle with olive oil.
Place in the oven to cook for 45-50 minutes or until the potatoes are cooked through and crispy on the edges.
Remove from the oven and allow to cool for 5 minutes before serving.