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Shepherd’s Pie

Prep Time: 10 min
Cooking: 55 min
Serves: 6

Ingredients:

  • For Minced Filling:
  • 1 tbs Vegetable Oil
  • 500 g minced Beef (low-fat)
  • 1 medium (150 g) Onions, finely chopped
  • 2 sticks (100 g) Celery, finely chopped
  • 1 clove Garlic, crushed
  • 2 tbs Tomato Paste
  • ½ tsp Cumin Powder
  • ½ tsp Allspice
  • ½ tsp Smoked Paprika
  • ½ tsp Oregano
  • 2 medium (200 g) Carrots, ½ cm cubes
  • 1 cup Chicken Stock
  • For Mash Topping:
  • 3 medium (500 g) Potatoes, peeled and roughly cut
  • ½ cup Milk
  • 2 tbs Butter
  • 1 tbs Parmesan Cheese, grated

Direction:

  1. In a deep pan heat Vegetable Oil and sauté Minced Beef until half cooked.
  2. Add Onions, Celery, Garlic and sauté until onions are soft.
  3. Add Tomato Paste, Spices and cook on medium heat for 5 minutes.
  4. Add Carrots and Chicken Stock to the pan and simmer until liquid is reduced by half and the sauce has thickened.
  5. Meanwhile boil Potatoes in salted water until fork tender, drain water and mash adding Butter and Milk while potatoes are still hot.
  6. Pour filling in a pie/casserole dish, spoon over mash topping and sprinkle with Parmesan Cheese.
  7. Bake in a preheated oven at 175-C or 350-f for 25 min or until the top becomes golden brown.
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