Shepherds Pie
- 2 tbsp olive oil
- 1 onion
- 2 carrots grated
- 1 clove garlic
- 750 grams beef mince (or lamb)
- ⅓ cup tomato paste
- 3 tbsp fresh parsley
- 2 tbsp corn flour
- 1.5 cups beef stock
- 6 large potatoes
- 525 grams pumpkin butternut
- 1 large egg
- 1 tbsp Worcestershire sauce
- Technically this is actually cottage pie, as I use beef mince instead of lamb (just personal preference). Either meat will work for this recipe.
- Preheat oven to 180°C.
- Chop onion. Crush garlic. Grate carrots.
- Heat oil in a large pan. Add onion and garlic and cook until soft.
- Add mince. Ensure mince is broken up during cooking process. Cook until browned.
- Add carrots, tomato paste, Worcestershire sauce and parsley, mixing well.
- Combine corn flour with beef stock - make sure that it is not lumpy.
- Add stock mixture to the pan and stir over a medium heat until it begins to boil.
- Reduce the heat and simmer covered for 25 minutes, stirring occasionally.
- The vegetables can be boiled then mashed, but I prefer to steam them.
- Chop potatoes and pumpkin into cubes.
- Boil water in steamer and place potatoes on first. Add potatoes after 5 -7 minutes.
- Once tender, place potato and pumpkin into a large bowl. Add chopped up butter and lightly beaten egg. Mash until a smooth consistency.
- Spoon the meat mixture on to the bottom of a lasagne style dish.
- Spread the topping evenly across the meat.
- Bake in the oven for approx 45 minutes or until golden brown on the top.
Recipe by Planning With Kids at https://planningwithkids.com/2009/07/26/easy-shepherds-pie-recipe/
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