SHEPHERDS PIE
- 500g Mince Beef
- 1 x brown onion
- Shallots or chives
- Fresh or dried herbs
- ½ cup plain flour
- ½ – ¾ cup stock
- 1 – 2 teaspoons of nutmeg or lemon rind
- Salt & pepper
- Oil
- 4 x Large potatoes – mashed
- Grated tasty or parmesan cheese
This recipe is also good to hide other vegetables, so you can add what ever you wish eg. carrots, celery, spinach, mushroom etc.
Firstly, using Short Crust Pastry rolled out into a pie dish, however make sure you blind bake it first; otherwise skip blind baking and try this CHEAT WAY!
Mash the potatoes set aside and preheat oven.
In a deep frying pan, fry your onions, shallots and herbs (and extra vegetables if using) in a little oil until the vegetables are soft. Add the mince and cook thoroughly till brown.
Mix in the flour, nutmeg/lemon, salt and pepper. Pour in the stock and stir till mixture thickens. (If it is still watery at more flour or more stock if too thick).
Remove prepared dish (pastry dish) from the freezer, pour mince beef mixture into frozen pastry pie dish. Level it out and then place the mashed potato on top smoothing with the back of a large spoon.
Sprinkle with cheese and place in a 230C oven for about 30-40 minutes.
