Page 6 - Student Cook Book

Shepherds Pie
Ingredients:
450g lean minced meat 1 tablespoon of olive oil 1 onion finely chopped 1 diced carrot
50g peas
6 button mushrooms
2 cloves of garlic crushed
1 stick of celery diced
1⁄2 teaspoon of finely ground pepper 1 tablespoon of flour
1 can of chopped tomatoes
1 low salt beef stock cube
1 teaspoon of mixed herbs
1 tablespoon of tomato puree
900g of potatoes
2 teaspoons of butter
25g of grated cheddar cheese
Method:
Step 1: Put the minced lamb into a large frying pan and heat gently until it browns. Once it browns take it out of the pan and remove excess fat.
Step 2: Add finely a chopped onion, 1 stick of celery diced, 50g peas, 2 cloves of garlic crushed, 1 can of chopped tomatoes, diced carrot and diced mushrooms to the pan and stir occasionally, for a few minutes until it softens .
Step 3: Return the mince to the frying pan. Sprinkle in the flour and cook, stirring, for about 1 minute.
Step 4: Add the beef stock and 1 tablespoon of tomato puree. Season with salt and pepper and 1 tablespoon of mixed herbs. Bring to a boil, cover, and simmer gently for 30 minutes.
Step 5: Meanwhile, cook the potatoes in boiling salted water for 15–20 minutes until tender. Drain. Add the milk and butter to the potatoes and mash until soft, then season with salt and pepper and 1 tablespoon of mixed herbs.
Step 6: Taste the mince mixture for seasoning and turn into an ovenproof dish, then spread the potato on top.
Step 7: Cook in a preheated oven at 200°C/400°F/gas mark 6 for about 20 minutes until the topping is golden and the meat mixture bubbling.
Step 8: Enjoy!
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