The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Lamb neck shepherd’s pie


This hearty shepherd's pie is serious comfort food. You can make and assemble the pie several hours before baking it, making it the perfect do-ahead dish. Serve it with a piquant tomato relish for extra bite.

You'll need

90 ml olive oil 2 each onions, carrots and celery stalks, finely chopped 2 garlic cloves, finely chopped 1.5 kg lamb neck, finely diced 300 ml stout 750 ml (3 cups) beef stock 60 ml (¼ cup) tomato purée 60 ml (¼ cup) Worcestershire sauce 1½ tbsp hot English mustard 1½ tbsp thyme 2 fresh bay leaves 75 gm (½ cup) plain flour 1 egg, lightly beaten, for eggwash   Potato crust 1.2 kg floury potatoes, such as Sebago, coarsely chopped 200 ml pouring cream 60 gm butter, coarsely chopped, plus extra, melted, to serve 1 tbsp hot English mustard

Method

  • 01
  • Heat 30ml oil in a casserole over medium-high heat, add vegetables and garlic and stir occasionally until very tender (8-10 minutes).
  • 02
  • Meanwhile, heat remaining oil in a large frying pan over high heat, add lamb in batches and stir occasionally until browned (2-3 minutes). Add to vegetables with stout and cook until reduced by half (2-3 minutes). Add stock, tomato purée, Worcestershire sauce, mustard and herbs, bring to the boil, then reduce heat to medium and simmer until meat is very tender (45 minutes-1 hour).
  • 03
  • Combine flour and 120ml cold water in a bowl and mix to a smooth paste, gradually add to lamb mixture, stirring until slightly thickened (2-3 minutes). Season to taste, then transfer to a 1.6-litre ovenproof dish, filling to 1cm below rim, and set aside.
  • 04
  • Meanwhile, for potato crust, preheat oven to 180C. Place potatoes in a large saucepan, cover completely with cold water, bring to the boil over high heat and cook until tender (10-15 minutes). Drain, return to pan and mash with a fork. Bring cream and butter to the simmer in a small saucepan, add to potato, mash until very smooth, stir in mustard and season to taste. Pile on top of lamb mixture, ensuring it’s completely covered, brush with eggwash then bake until and golden (15-20 minutes). Serve hot with mushy peas.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

A bottle of claret. Or Burgundy.

Featured in

Jun 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×