Sunday 14 May 2017

Posted by Judie on Sunday 14 May 2017
Our take of the infamous Shepherd's Pie. Perfect for a comforting meal, and it also freezes well!

Serves 4-6
  • 6 big potatoes, peeled and quartered 
  • 800g minced beef
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1/2 cup frozen peas
  • bay leaf
  • 2+2 tbsp butter
  • 2 tbsp flour
  • 1 cup beef stock
  • 2 tsp Worcestershire sauce
  • about 1/4 cup milk
  • salt
  • pepper
  • paprika
  • 1/4 cup grated parmesan cheese

Preheat oven to 180 degrees Celsius. Start by cooking the potatoes in boiling water. In the meantime preheat a large pan over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper, and add the bay leaf. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook vegetables with meat 5 minutes, stirring frequently. 

In a second small pan over medium heat cook butter and flour together for about 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for about 1 minute. Add gravy to the meat and vegetables, and stir in peas. 

After the potatoes are cooked and soft, drain from the cooking water and add the milk and butter, and season with salt. Mash through until smooth. 

Place the meat mixture in a 10x8 inch dish, and top with the mashed potatoes. Run a fork on top of the potatoes to provide some texture, and sprinkle with a little paprika and with the grated parmesan. Put in the oven until the potatoes have a nice brown colour. 

Adapted from Original Recipe

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