Beef Shepherd's Pie
Servings: 6 serves
Ingredients
Filling
- 2 tbsp olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 750 g beef mince (20% fat)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 200 mL red wine
- 300 mL beef stock
- 2 tsp fresh thyme
- 1 cup frozen peas
- 2 tbsp plain flour
Mash
- 1.2 kg starchy potatoes (Sebago, King Edward), peeled
- 100 g butter
- 150 mL milk
- 100 g tasty cheese, grated
Instructions
- Preheat oven to 200°C fan.
- Heat oil in a large pan. Cook onion, carrot, celery 10 minutes. Add garlic 1 minute.
- Add beef mince. Break up. Cook 8 minutes browning.
- Sprinkle in flour. Stir 1 minute. Add tomato paste, Worcestershire, wine, stock and thyme. Bring to simmer. Cook 15 minutes until thick.
- Stir in peas. Salt and pepper to taste. Pour into a deep baking dish.
- Boil potatoes 20 minutes until tender. Drain. Mash with butter and milk. Salt and pepper.
- Spread mash over filling. Use a fork to make ridges. Sprinkle with cheese.
- Bake 25-30 minutes until top is golden and edges are bubbling.