Sheep and rosemary shepherds pie with broiled garlic pound

The perpetually chic shepherd's pie has stood the test of time. With this cutting edge turn, it will never leave style.

Ingredients

• 10 garlic cloves, unpeeled
• Olive oil cooking spray
• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon instant beef gravy powder
• 400g can crushed tomatoes
• 2 cups Campbell's Real Stock Beef
• 800g cream delight potatoes, peeled, chopped
• 1/3 cup milk, warmed
• 30g butter, softened
• Extra 1 tablespoon chopped fresh rosemary leaves

Method

• Preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper. Place 8 garlic cloves on prepared tray. Spray with oil. Roast for 15 minutes or until tender. Stand for 10 minutes to cool. Squeeze garlic from skins into a bowl. Discard skins. Using a fork, mash garlic until smooth.

• Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Crush remaining garlic cloves. Add to pan. Cook for 30 seconds or until fragrant. Add mince. Cook, breaking up lumps with a wooden spoon, for 6 minutes or until browned.

• Add celery, carrot and rosemary. Cook, stirring, for 2 minutes or until carrot starts to soften. Stir in gravy powder. Add crushed tomatoes and stock. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until vegetables are tender and mixture thickens. Season with pepper. Set aside for 15 minutes to cool.

• Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until tender. Drain. Return to pan over low heat. Add roasted garlic, milk and butter. Season. Mash until smooth.

• Increase oven temperature to 220°C/200°C fan-forced. Divide mince mixture among 4 x 5cm-deep (11⁄4-cup-capacity) ovenproof dishes. Top with mashed potato and sprinkle with extra rosemary. Spray with oil. Place dishes on a baking tray. Bake for 15 minutes or until mash is golden. Stand for 5 minutes. Serve.

Source: http://www.taste.com.au

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