Shepherds pie

Chef: Sunsweet
Shepherds pie
This classic dish is comfort food during those cold months and so easy.
 

1 tbsp olive oil

1 onion, chopped

2 medium carrots, chopped

600g beef mince

3 rashers, chopped

8 button mushrooms, wiped with kitchen paper dipped in water and halved

2 tbsp tomato paste

400g can peeled tomatoes

240ml beef stock

1 tsp dried oregano or mixed herbs

130g frozen peas

Potato mash

5 large peeled and chopped potatoes

50g butter

60ml milk

90g finely grated parmesan cheese

30g grated cheddar cheese

2 tbsp brown sauce

Preheat the oven to 180°C / 350°F / Gas mark 4.

Heat the oil in a large saucepan over medium heat and cook the onion and carrot until soft. Add the mince, bacon and mushrooms and cook until mince is browned. Stir through the tomato paste, tomatoes, stock, brown sauce and herbs.

Cover and simmer for 15 minutes, then uncover, and simmer for a further 15 minutes until most of the liquid has evaporated. Add the peas and cook for another couple of minutes.

To make the potato topping, boil the potatoes in water until soft. Drain well and mash with butter, milk and parmesan.

Pour the meat mixture into a large ovenproof dish and top with the mash. Add the grated cheddar cheese on top of the mash.

 Bake for 35 minutes or until the potato topping is golden brown and the cheese has melted.

Main ingredients
Beef, Cheese, Pork, Vegetables

Recipe Type
Family Dinners, Kids Food

Cuisine
Traditional Irish

Level of Difficulty
Easy

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