Shepherd’s pie is one of the all-time favorite ‘comfort’ foods. On a cold winter’s night, nothing is as welcome as a big plate of well made shepherd’s pie, with some crusty bread.

Preperation Time: 10 min

Total Time: 90 min

Makes: 4 servings.

You need:

• 500g Leaned Beef Mince
• 1 white Onion - diced
• 1 red Onion - diced
• 1 Carrot - diced
• Portobello Mushroom, 1/2 large diced
• Worcester Sauce - few dashes are needed
• Ketchup - 1 table spoon
• Tabasco sauce - 1 tablespoon
• Stock Cube x 2 Beef in 1 pint hot water
• Salt & Pepper
• Mash Potato for topping

Preperation

1. Fry off the onions in a little sunflower oil until transparent - probably around 8 minutes on a medium gas flame. Once cooked put to one side.
2. Fry the mince
3. Once all the mince is cooked put into a shallow saucepan, add the diced mushrooms & carrots plus all the juices from the pan you used for the frying.
4. Add 2 beef stock cubes. Cover and leave to simmer.
5. Check about 45 minutes into the cooking, and if it has cooked, take it off the heat. Add a little flour fixed in water to the mixture to make sure the shepherd’s pie has a thick sauce.
6. Put into your ovenproof dish. Add mash potatoes to top and use a fork to make swirly patterns.
7. Place dish in a preheated oven to 220 degrees for 45 minutes - check the pie is piping hot before serving.

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