Shepherds Pie

I love a bit of shepherd’s pie, it’s such a great winter warmer and at the moment it’s bloody freezing here in Melbourne even if we are bordering on Summer.

I’m not a big mash potato eater, but I love that the mix of meat and potatoes in this recipe.



Ingredients

Filling:

500g lean beef mince

1 onion

1 tsp minced garlic

1 carrot peeled and diced finely

1 celery stalk, peeled and diced finely

1 tbs of Worcestershire sauce

2 tbs tomato paste

1 tsp mixed herbs

1 tsp sugar

1 cup beef stock

1 tbs olive oil

salt and pepper to season

 

Mash:

3-4 large potatoes (800g)

1 tsp butter

3/4 cup milk

salt and pepper to season

 

Method

 

Pre-heat the oven to 170C

 

Heat the oil in a large frying pan and cook the onion and garlic until soft over medium heat.

 

Add the beef mince cook for approx. 5 minutes until browned and cooked through, stir to break up and remove any lumps.

 

Add the carrot, zucchini and celery along with the rest of the herbs, tomato past, Worcestershire sauce, sugar and beef stock.  Simmer for 1-2 minutes and set aside until needed.

 

Peel and slice the potatoes into approx. 3cm slices.  Steam or boil until tender, drain well.

 

Mash with the butter and milk until smooth, add salt and pepper to taste.

 

Spoon the filling into a baking dish, spoon the mash over the top of the filling and bake for approx. 25-30 minutes until golden brown.