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Shepherd's Pie

Serves 4-6
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine British

Ingredients
  

  • 500 g lean mince beef or lamb
  • 1 onion peeled and chopped
  • 2 garlic cloves crushed
  • 50 g frozen peas
  • 50 g mushrooms sliced
  • 1 large carrot sliced, chopped or grated
  • 1 x 400g tin chopped tomatoes
  • 1 teaspoon tomato puree
  • 1 Leftover cooked veg (optional)
  • 1 400g can chick peas or cannellini beans drained
  • 400 ml vegetable or meat stock
  • 2 teaspoons mixed herbs
  • 750 g potatoes peeled and chopped
  • 25 g butter
  • 150 ml milk
  • 50 g grated cheddar cheese optional

Instructions
 

Cooking Directions

  • Pre heat the oven to 180 degrees C
  • Heat the oil in a heavy bottomed saucepan
  • Fry the onion until soft and then add the garlic
  • Next put the meat in and cook until brown
  • Add the chopped tomatoes and herbs and tomato puree
  • Put the vegetables in the pan
  • Pour in enough stock to just moisten the meat and veg
  • Add more as necessary
  • Stir, bring to the boil and simmer for 20 minutes
  • Meanwhile, put the potatoes in a large saucepan and cover with boiling water
  • Bring back to the boil and simmer for 10 -15 minutes until soft
  • Drain
  • Add butter and some milk
  • Mash the potato thoroughly
  • Place the meat mix in the casserole and allow to cool slightly
  • Carefully place the mashed potato on top
  • Sprinkle with cheese if desired
  • Bake in the oven for about 30 minutes until brown on top
  • Serve with your favourite vegetable
Keyword easy supper