Shepherd's pie

Ingredients

Pastry (optional)

1 small onion, finely sliced

1 medium carrot, finely sliced

700g minced meat

½ can chopped tomatoes

¼ cup beef stock

parsley sprigs, finely chopped

2 tablespoons Worcestershire sauce

Salt and pepper to taste

1 ½ cups cooked mashed potatoes (refer below)

¼ cup grated tasty cheese

Mashed potato

3 – 5 medium sized potatoes

Warm milk (full fat)

Approx 25g Butter

Salt and pepper to taste

Directions

Set oven at 180 degrees.
In fry pan, add olive oil and onion. Sprinkle onion with a pinch of salt to prevent onion burning. Sauté onion until transparent, then add carrot. Cook until soft. Add minced meat and brown well. Once browned add chopped tomatoes, beef stock, parsley, Worcestershire sauce and salt and pepper to taste. Cook for 20 minutes.
While the meat is cooking prepare the mash potato. Boil potatoes until soft. Drain and mash potato. Return potatoes to pan and over low heat stir through warmed milk, just enough to get a thick creamy consistency, and butter. The mash potato should not be too “runny” or it will not keep it’s shape on the pie.
Line the greased oven proof dish with the pastry, or, if not using pastry grease the oven proof dish, and spoon all ingredients in, except potato and cheese.
Spread the potato on the top and decorate with lines drawn with a fork. Sprinkle with cheese.
Bake at 180 degrees for 20 minutes until well browned on top.

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