Ingredients
1 tablespoon oil
1 large onion, chopped
2-3 medium carrots cut into cubes
1 cup of frozen peas
1 tablespoon mixed herbs
Dash of Worcestershire sauce
700g of Beef mince…
1 pint of beef stock
1 tablespoon flour
11/2 kilo of potatoes, boiled and drained
Milk
Butter
Salt and pepper
Method
Heat oil in a large pot, add the onion and on a low heat, cook until soft and transparent.
Add the meat, and cook slowly, I usually put the lid on the pot with quite a low heat and it cooks nicely with the steam in the pot, but keep an eye on it, making sure it doesn't stick.
Once the meat has lost its red color and has cooked through, add the carrots and peas, sprinkle with the herbs, add Worcestershire sauce and mix well. Now add the stock and cook on a slow heat. Don't allow your mixture to dry out, adding water if needed.
When everything is cooked and tender season with salt and pepper. Add the flour and mix well. Your mixture shouldn't be too dense, if needed add a little water, so it has a nice sauce. I like making it this way, so my shepherd's pie doesn't dry out too much once the potatoes are added.
Add butter and milk to the potatoes, season with S&P and mash until creamy.
Place your mince in an ovenproof dish and pile potatoes on top. Rough up with a fork so you've got a few peaks, that will brown very nicely once baked in the oven,
Bake for about 25 minutes, at 180c, until the top of the potatoes start to color and you can see the meat starting to bubble around the edges…this is the part when I say ''Mmmmmmm!!!''
Serve piping hot!
Androulla xx
Salt and pepper
Method
Heat oil in a large pot, add the onion and on a low heat, cook until soft and transparent.
Add the meat, and cook slowly, I usually put the lid on the pot with quite a low heat and it cooks nicely with the steam in the pot, but keep an eye on it, making sure it doesn't stick.
Once the meat has lost its red color and has cooked through, add the carrots and peas, sprinkle with the herbs, add Worcestershire sauce and mix well. Now add the stock and cook on a slow heat. Don't allow your mixture to dry out, adding water if needed.
When everything is cooked and tender season with salt and pepper. Add the flour and mix well. Your mixture shouldn't be too dense, if needed add a little water, so it has a nice sauce. I like making it this way, so my shepherd's pie doesn't dry out too much once the potatoes are added.
Add butter and milk to the potatoes, season with S&P and mash until creamy.
Place your mince in an ovenproof dish and pile potatoes on top. Rough up with a fork so you've got a few peaks, that will brown very nicely once baked in the oven,
Bake for about 25 minutes, at 180c, until the top of the potatoes start to color and you can see the meat starting to bubble around the edges…this is the part when I say ''Mmmmmmm!!!''
Serve piping hot!
Androulla xx
