Shepherd’s Pie – Traditional

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.