Italian Shepherd's Pie

This Shepherd's Pie has a little Italian influence with

oregano, passata and parmesan potato topping.

It's one of our favourite dishes and there are never any leftovers.

INGREDIENTS (Makes 6 Individual Pies)

Potato Topping
1.2 kg Potatoes, peeled, coarsely chopped (approx 6 large) 
1 Tsp Olive Oil
1/3 Cup Parmesan, finely grated
1/3 Cup Parsley, coarsely chopped (optional)
Sea Salt
Ground Pepper

1 Brown Onion, halved, finely chopped
1 Carrot, peeled, finely chopped
1 Celery Stick, ends trimmed, finely chopped
2 Garlic Cloves, crushed
500g Pork Mince
500g Veal Mince
600g Can Tomatoes, finely chopped 
1 1/2 Cups Passata (tomato pasta sauce)
2 Tsps Dried Oregano
1 Tsp Oil


METHOD

Preheat oven to 220°C.

Potato Topping

Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender.

Drain well, reserving 1/2 cup of the cooking liquid.

Place the potato, reserved cooking liquid and extra oil in a large heatproof bowl.

Use a potato masher or fork to mash until smooth.

Add the parmesan and parsley and stir to combine.

Taste and season with salt and pepper.

Filling

Meanwhile, heat the oil in a medium saucepan over medium-high heat.

Add the onion, carrot, celery and garlic and cook, stirring, for 3 minutes or until soft.

Add the pork and veal mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince browns slightly.

Add the tomato, passata and oregano to the mince mixture. Bring to the boil.

Reduce heat to medium and simmer, stirring occasionally, for 20 to 30 minutes or until the sauce thickens slightly.


Putting It Together

Divide the mince mixture among six 375ml (1 1/2-cup) capacity ovenproof ramekins.

Top with the potato mixture.

Bake in oven for 30 minutes or until the potato mixture is golden brown.

Serve immediately.