English shepherd’s pie
Filling:
- 1 tablespoon vegetable oil
- 1 onion, chopped finely
- 500g minced lamb or beef
- 2 tablespoons plain flour
- 2 tablespoons tomato sauce
- 1 cup frozen mixed vegetables (such as peas, corn, carrot etc)
- 1/2 cup liquid beef stock
- 3-4 large potatoes, peeled and chopped
- 1 tablespoon butter
- 1 cup grated tasty cheddar cheese
- salt & pepper
Heat the oil in a large frying pan. Add the onion and cook until soft and clear. Add the mince and cook until well browned, stirring all the time.
Add the flour and stir for 1 minute. Add the tomato sauce, frozen vegetables and stock. Bring to the boil and then reduce the heat and simmer for five minutes. Set aside.
Cook the potatoes in boiling water until tender. Drain thoroughly. Heat for a few seconds to dry off all the water (shake the pan a bit to stop them sticking). Mash the potato. Add butter and half the cheese, mixing until smooth and creamy. Add salt and pepper to taste.
Put the mince mixture into a pie dish and top with the potato mixture. Sprinkle with the remaining cheese.
Bake at 180 for 25-30 minutes until the top is golden and it is heated all the way through.
Serves 4
Tips:
- Instead of the potato topping, why not try making a pastry ‘lid’ by cutting a sheet of ready rolled puff pastry to fit over the dish, brushing with a lightly beaten egg and baking as above. Watch the cooking time as you don’t want the pastry to burn.
- Try making individual pies for each person by dividing the mixture and topping into four single serve sized dishes, such as ramekins. Be sure to watch the cooking times as smaller pies need less time to cook.
