Friday 24 June 2016

Classic Shepherd’s Pie

Classic  Shepherd’s Pie


Olive oil
Onion halved and finely chopped
Carrot peeled and finely chopped
Celery sticks trimmed and finely chopped
Beef stock
Beef mince
Plain flour

(we also add a frozen mix packet of carrot, peas and corn)

Heat oil in large saucepan over medium heat add onion, carrot and celery. Cook stirring until soft. Add mince and cook, stirring to break up any lumps.

Add flour with beef stock and cook mixture until combined. Bring to boil then reduce heat to low and cook. Stir occasionally or until mixture thickens.

Cook potato in saucepan and boil until tender. Drain well. Add butter and milk and mash until smooth.

Preheat oven to 200 C. Spoon mixture into ovenproof baking dish and top with mashed potato. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. 

I hope everyone is having a good day or evening where ever you are.

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