Mum's Shepherd's Pie

Ingredients

• 1 kg beef mince
• 1 onion large finely chopped
• 1 carrot finely chopped
• 1/4 tsp thyme
• 1 tbs tomato paste
• 1 tbs Worcestershire sauce
• 2 tsp soy sauce
• 1 1/2 cup beef stock (liquid)
• 1 pinch seasoning *to taste
• 2 tbs plain flour
• 1/4 cup water

Topping

• 750 g potato
• 60 g butter
• 1/4 cup milk
• 1 pinch seasoning *to taste

Method

• STEP 1Place mince in pan, cook over high heat, stirring until meat is well browned.
• STEP 2Pour off excess fat and add onion and carrot.
• STEP 3Cook until onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper. Mix well.
• STEP 4Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.
• STEP 5Stir in blended flour and water until mixture boils and thickens.
• STEP 6Reduce heat and simmer gently for 5 minutes. Place mixture into overproof dish.
• STEP 7Topping: Boil potatoes until tender. Drain and mash potato.
• STEP 8Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
• STEP 9Spread potato evenly over meat and bake at 180C for 45 minutes or until golden brown.

Notes

Score potato mixture with a fork, as this helps to make it crisp and crunchy. I have used chicken stock successfully too. Make sure you don't put the lid on when you put it in the oven, the topping won't crisp up.

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