Shepherds pie
Time: 60 mins
Serves: 8
Sometimes the old ones are the best, even for young ones!
Ingredients
- olive oil
- 500g minced beef or lamb
- 1 Onion, finely chopped
- 1 clove garlic, finely chopped
- 1 carrot, peeled and finely chopped
- 5 large mushrooms, finely chopped
- Handful parsley, finely chopped
- 1tsp light soft brown sugar
- 400g plum tomatoes
- 750g potatoes
- Large knob of butter
- 3tbsp milk
- Small chunk cheddar, grated
Method
-
Preheat the oven to 180ºC/fan 160°C/Gas Mark 4.
-
Heat the oil in a heavy-based frying pan and fry the meat until lightly browned. Drain and put aside.
-
Fry the onion, garlic and carrot until soft. Add the mushrooms and cook for another 5 mins.
-
Add the parsley, sugar and can of tomatoes and half a can of water. Spoon the mince back into the vegetable mixture and simmer gently for 20 mins.
-
Boil the potatoes for 10-15 mins, or until cooked. Drain, then add butter and milk. Mash until smooth.
-
Spoon the mince mixture into four small ramekins and one dish for two adults. Add mash and sprinkle cheese on top and cook in oven for 20-25 minutes, until golden on top and bubbling. Serve with peas.
Each portion contains:
Calories
652
32.6%
Sugar
12g
13.3%
Fat
28g
40%
Saturates
10g
50%
Salt
0.6g
10%
of your guideline daily amount
