Shepherd’s Pie is an all-time family favourite with its soft potatoey top and its succulent meat middle.
Tastes great on its own, but to add a bit of flare to your meal you can add a colourful salad on the side.
Method
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In a heavy based pan heat the olive oil.
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Add the mince, onion, garlic and carrot and stir until the mince is well browned
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Stir in the water, sauces and beef stock cube and bring the mixture to the boil.
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Simmer uncovered for a few minutes and then stir in the flour.
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Add a little extra water if the mixture is too dry.
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Spoon the mixture into a casserole dish.
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Spread over the prepared mashed potato and top with cheese.
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Grill until golden and serve the shepherds pie immediately.
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Boil the potatoes for 20 minutes or until very tender.
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Drain.
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Add the hot milk, the butter and a chicken stock cube. Mash until light and fluffy.
Recipe Hints and Tips:
- Shepherd's Pie is suitable to freeze for up to four months.
