Traditional Shepherd's Pie
This English classic is a warm and filling family tea. It is best served with a side of steamed greenbeans, broccoli and cauliflower. For variation, make the mash topping with sweet potato.
Preparation time 20 minutes
Cooking time 25 minutes
1 In a large saucepan, heat the oil and fry the mince until browned. If you need to, fry the mince in sections.
2 Set the beef to one side and add more oil to the pan, add the onions and carrots and cook until soft on a low heat.
3 Add the garlic and tomato puree and cook on a higher heat for several minutes. Return the beef to the pan.
4 Add the stock and bring to a simmer for 45 minutes. If a lot of stock remains after 30 minutes, boil to reduce before transferring to an oven safe dish.
5 Preheat oven to 220C/200C fan/gas 7.
6 While the beef is simmering, make the mash. Cover the potatoes in salted cold water. Bring to the boil and simmer until soft.
7 Drain the water from the potatoes before adding butter and milk, you can also add half on the cheese. Mash well.
8 Cover meat with mash and sprinkle on remaining cheese. Cook in oven for 20-25 minutes.