Traditional Shepherd's Pie

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.

Serves 6

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.