When a traditional lamb mince shepherd's pie and cob loaf dip combine... we present to you our Shepherd's Pie Cob! It's topped with creamy mashed potatoes and melted cheese for a crowd-pleasing dish.
Ingredients
- 1 tbs olive oil
- 500g lamb mince
- 1 brown onion diced
- 2 garlic cloves crushed
- 2 carrots diced
- 2 stalks celery diced
- 1 zucchini diced
- 2 tbs tomato paste
- 2 cups chicken stock
- 1 stalk rosemary leaves chopped
- 2 tbs tomato sauce
- 1 tbs Worcestershire sauce
- 400g potatoes peeled
- 25g butter
- 1 cob loaf
- 50g grated cheese
- Pinch salt and pepper *to taste
Method
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Step 1Heat oil in a large saucepan over medium heat. Add mince and brown. Remove and set aside. In the same pan, cook onion for 2 - 3 minutes until translucent. Add garlic, carrots, celery and zucchini and cook, stirring, for 1-2 minutes. Return mince to pan and stir through tomato paste. Add chicken stock and rosemary. Season well. Bring to the boil, reduce heat and simmer for an hour. Stir through tomato sauce and Worcestershire sauce.
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Step 2Meanwhile, cook potatoes in boiling salted water until tender. Drain, then mash with butter. Season well.
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Step 3Preheat oven to 180C. Carefully remove top from cob loaf and pull out the bread, leaving the shell intact. Set aside bread pieces. Fill with cooked mince mixture. Top with mashed potato and sprinkle over grated cheese. Bake for 25 - 30 minutes until melted and oozy. Tear reserved bread into bite-sized pieces, place on a tray and toast in the oven for the last 10 minutes.
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Step 4Serve the cob with toasted bread pieces.
Recipe Notes
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (7)
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