Shepherd's Pie
Ingredients
- 3 large potatoes (700g), peeled and chopped
- 1 large onion (275g), chopped
- 2 cloves garlic, crushed
- 500g lean beef mince
- 2 tablespoons White Wings plain flour
- ½ cup (60g) grated tasty cheese
- 1 cup (150g) frozen mixed vegetables
- ¼ cup chutney or tomato relish
- ¼ cup tomato sauce
- 1 cup (250ml) beef stock
- 1 tablespoon Crisco oil
- salt
- ground black pepper
- 30g butter or Meadowlea margarine
- ½ cup (125ml) milk
Method
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Preheat oven to 190ºC. Grease a 5-cup capacity pie dish. |
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Cook potatoes in boiling water until tender. |
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Meanwhile, heat oil in a large frying pan. Add onion and cook, stirring occasionally until softened. Add garlic and mince and cook, stirring constantly until meat is brown. Stir in flour and cook, stirring for 1 minute. Add tomato sauce, chutney, mixed vegetables, stock, salt and pepper. Stir until boiling. Reduce heat and simmer, stirring occasionally for 3 minutes or until thick. Place in prepared dish and set aside. |
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Drain and mash potato. Add butter or margarine, milk and half the cheese and beat with a wooden spoon until smooth and creamy. Season with salt and pepper to taste. Top mince mixture with potato mixture. Sprinkle with remaining cheese. Place pie dish on an oven tray. Bake for 20 minutes or until golden. |
20 minutes
30 minutes
4
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