Recipe

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
  • 1
    In 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.
  • 2
    Stir in passata, vegetables, stock and sauce Simmer 35-40 minutes, stirring occasionally, until reduced.
  • 3
    Preheat 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.
  • 4
    Spoon 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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