Shepherd’s Pie

Shepherd’s Pie

Ingredients:
400gms Mince Meat
1 brown Onion, chopped
1 Carrot, sliced
½ cup fresh or frozen green Peas
½ cup Sweet corn
1 Liter Beef Stock
1 tsp of Vegemite if your in Australia or Marmite if your elsewhere
Bisto Gravy Granuals (if you can get your hands on them
Potatoes
(Milk, seasoning, butter, cheese)

Method for the Pie:
In a saucepan add the minced beef, the onion and the carrot. Cover with the liter of beef stock and bring to the boil. (If you prefer to have less fat, you can pre-boil the mince beef in water until it turns from pink to brown. Once you have done this, drain and add the cleaned beef to the Carrot & Onion and follow the process). Boil rapidly for 10 minutes, reduce the heat, add the vegemite/marmite and simmer with a lid on for 20 minutes further. Add the green beans and sweet corn, stir and cook for 5 minutes. Remove the lid and mix in enough of the Gravy Granuals/Gravox/Gravy thickner to have the desired consistency. This should be thick but with enough juice that it will not dry out once placed in the oven.

Method for the Mash:
Bring a pan of salted boiling water to the boil, add the peeled and cut potatoes and boil until soft. Drain and mash with the butter, milk and seasoning. Set aside until your ready to use.

Final prep:
Place the minced beef mixture into an oven proof dish, spread the mash potato on the top – you’ll need to do this with 2 spoons and spoon them on or else they may sink into the beef. Once flattened, fluff up with a fork, cover with grated cheese, some freshly cracked black pepper and bake in an oven on 180C for 20 minutes. If it’s still not browning, place under a hot grill and grill until brown on top.