| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 1 kg beef mince
- 1 medium brown onion diced
- 6 cloves garlic
- 1 cup seasonal vegetables Diced, your choice, can be frozen or fresh - frozen veggies will make the mince mixture more watery though
- 100 g tomato paste
- 20 ml cream
- 100 grams cheese grated
- 1 tbsp mixed herbs e.g. oregano and basil
- 1 tsp rock salt
- 1 tsp black pepper
- butter for cooking
Mash
- 500 grams potato
- 30 grams butter
- 50 ml cream
- 1 tsp rock salt
- 1 tsp black pepper
Ingredients
Mash
|
Instructions
- Preheat oven to 180 degrees celsius and put a pot of water on the stove to boil. While you're waiting for the water to boil, peel the potatoes then roughly cut up into cubes.
- Once the water is boiling, steam the potatoes until soft.
- While the potatoes are steaming, dice the onion and fry in a frypan with a large knob of butter.
- Once the onions have started to become opaque, add the garlic. Cook for a minute or two until fragrant
- Add the mince and cook completely through.
- Add the tomato paste and mix through and then add the cream and mixed veggies.
- Let the mince mixture sit on a low heat for ~ 5 minutes or until the veggies have started to soften.
- Once the potato is soft, place it in a blender and add butter, salt, pepper and cream and blitz to a smooth consistency. Add more butter and cream until desired consistency is reached.
- Place the mince mixture into a baking tray (I use a glass 25x35cm tray)
- Spoon the mashed potato over the top of the mince mixture.
- Cover the pie with grated cheese (you could use a cheese mixture if you like of cheddar, parmesan and mozzarella)
- Cook in the oven for 15-20 minutes or until the cheese is golden brown.
- Serve warm.
Recipe Notes
You can also serve the shepherds pie in individual pot pies
For a traditional shepherd's pie, use 5-6 large potatoes.
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