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Shepherds Pie


600 g lean lamb mince
1 medium brown onion
1 clove garlic
1 tablespoon extra virgin olive oil
½ teaspoon cinnamon, ground
½ teaspoon cumin, ground
1 small carrot, grated
½ apple, grated
1 zucchini, grated
1/3 capsicum, finely diced
1 celery stick, finely diced
1 tablespoon flat leaf parsley, chopped roughly
½ tablespoon mint, finely chopped
½ tablespoon fresh basil, chopped
1 dessertspoon fresh oregano or dried
1 x 40 g tin tomatoes
1 dessertspoon tomato paste
½ cup chicken stock or cube
½ cup white wine
1 tablespoon balsamic vinegar
Salt and pepper

Heat a heavy-based saucepan; add oil, onion and garlic. Sauté until onion is translucent, turn up the heat, add lamb and brown for about 5 minutes.
Add carrot, apple, zucchini, capsicum, celery, parsley, mint, basil and oregano, and cook for a further 5 minutes.
Add tomatoes, balsamic vinegar, and chicken stock and white wine. Simmer on medium heat to reduce, about 60 minutes.
Transfer to a casserole or pie dish that has been sprayed lightly with olive oil.
For the crust: Recipe.
2 eggs, separated (and 1 extra white)
100 g grated parmesan cheese
2/3 cup Greek or natural yoghurt
Ground black pepper
1 tablespoon fresh mint
Zest of a lemon
Whisk the egg whites until stiff. In a separate bowl combine the yoghurt, egg yolks, black pepper and parmesan. Fold whisked whites through yolk mixture. Spoon the mixture over the meat mixture and top with a fine layer of extra parmesan cheese, mint and lemon zest.