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Recipe

Shepherd's pies with cheesy potato

Sep 29, 2012 2:00pm
  • 25 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Shepherd's pies
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 clove garlic, crushed
  • 300 gram beef mince
  • 150 gram mushrooms, thinly sliced
  • 400 gram can diced tomatoes
  • 1 cup beef stock
  • 1 tablespoon worcestershire sauce
  • 1/2 cup frozen peas
  • 1 tablespoon chopped parsley
  • 2 teaspoon finely chopped rosemary
Cheesy potato topping
  • 2 large red rascal potatoes, cut into chunks
  • 1/2 cup grated tasty cheese
  • 1/3 cup warm milk
  • 20 gram butter

Method

Shepherd's pies with cheesy potato
  • 1
    Heat oil in a large frying pan on high. Saute onion, carrot and garlic 3-4 minutes, until tender.
  • 2
    Add mince; brown well 4-5 minutes, breaking up lumps with back of a spoon as it cooks. Add mushrooms; cook, stirring, 1 minute.
  • 3
    Stir in tomatoes, stock and sauce. Bring to the boil; simmer 15-20 minutes, until thickened slightly. Stir through peas and herbs; season to taste.
  • 4
    Spoon mince mixture into 4 x 1-cup ramekins. Arrange on a baking tray. Preheat oven to hot, 200°C.
  • 5
    Meanwhile, to make cheesy potato topping, place potatoes in a medium saucepan. Cover with water. Bring to the boil, covered. Partially remove lid; cook 10-15 minutes, until very tender. Drain well. Return potatoes to pan; mash with cheese, milk and butter until smooth. Spoon mixture evenly over ramekins. Bake 20-25 minutes, until golden.
  • 6
    Serve pies immediately.

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