Prue's Shepherds Pie
15 Minutes
1 Hour & 35 Minutes
Serves 4


  • 1 tbs olive oil
  • 1 onion, peeled and cut in half
  • 2 cloves garlic, crushed
  • 1 carrot, peeled and roughly chopped
  • 1 celery stick, cut into 4-5cm lengths
  • 1 small eggplant, cut into 1 cm cubes
  • 500g lamb mince
  • 1 sprig rosemary, finely chopped
  • 1 tbs thyme leaves
  • 1 bay leaf
  • 1/2 cup red wine
  • 1/3 cup tomato paste
  • 1 x 400g tinned diced tomatoes
  • 2 tbs Worcestershire sauce
  • 1 cup frozen peas
  • 4 medium potatoes
  • 1 tbs butter
  • 1/4 cup milk
  • Salt and pepper


  1. Using the Tefal Cuisine Companion, with the Ultrablade in place, put onion, garlic, celery and carrot into the bowl and blend at speed 11 for 5 seconds.
  2. Replace Ultrablade with stirring blade, scrape down the side of the bowl using a spatula and add eggplant and olive oil. Cook using slow cook P1 at 130°C for 5 minutes.
  3. Add herbs and lamb, ensuring there are no big lumps, and cook using slow cook P1 at 130°C for a further 5 minutes to brown the lamb.
  4. Add tomato paste, tinned tomatoes, red wine, Worcestershire sauce and salt and pepper to taste. Cook using slow cook P2 at 100°C for 45 minutes with the centre of the lid out to allow steam to escape, thickening the sauce.
  5. Add the peas and cook using slow cook P1 at 130°C for 5 minutes. Once cooked, pour the meat mixture into an ovenproof dish.
  6. Preheat the oven to 180°C.
  7. To make the Mash, peel the potatoes and cut into 2 cm cubes.
  8. Pour 0.7 L of water in the bowl and place the potatoes in the steam basket. Launch the steam program for 30 mins.
  9. When the potatoes are cooked, empty the water from the bowl and attach the whisk. Add the potatoes and mix at speed 6 for 30 seconds. Add the milk, butter, salt and pepper and mix at speed 6 for 30 seconds. Place on top of meat mixture and cook for 20-25 minutes or until the potato is golden.


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