Family shepherd's pie
Feb 27, 2014 1:00pm- 20 mins preparation
- 1 hr cooking
- Serves 4
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Ingredients
Topping
- 4 medium, cooked, mashed potatoes
- 2 cooked, mashed parsnips
Family shepherd's pie
- 2 tablespoon olive oil
- 1 chopped onion
- 1 clove, crushed garlic
- 500 gram beef mince
- 450 gram jar tomato passata
- 125 gram sliced mushrooms
- 1 stalk, chopped celery
- 1 chopped carrot
- 1 chopped zucchini
- 2 cup beef stock or water
- 1 tablespoon worcestershire sauce
- 1 cup tasty cheese, grated
- crusty bread, to serve
Method
Family shepherd's pie
- 1In a large frying pan, heat oil on high. Saute onion and garlic 2-3 minutes, until tender. Add mince and cook 5-6 minutes, breaking up lumps, until evenly browned.
- 2Stir in passata, vegetables, stock and sauce Simmer 35-40 minutes, stirring occasionally, until reduced.
- 3Preheat oven to 180°C. Place potatoes and parsnips in a large saucepan and cover with cold water. Bring to boil on high and cook 20-25 minutes, until tender. Drain well and mash. Season to taste.
- 4Spoon mince mixture into 6 cup casserole dish. Spread over mash, roughing up surface with a fork. Sprinkle with cheese. Bake 15-20 minutes until golden and bubbling. Serve with crusty bread.
Notes
Mash potato and parsnips with a little milk or cream and butter, if liked.
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