Shepherd’s Pie

Ingredients

Mince Filling

• 2 tbsp olive oil
• 1 kg lean beef mince
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• 2 large onions, finely chopped
• 30 g fresh ginger, grated
• 3 cloves garlic, crushed
• 2 ripe tomatoes, grated
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 250 ml beef stock
• 1 cup frozen mixed vegetables
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

Potato Topping

• 1.5 kg potatoes, peeled and cubed
• 60 g butter
• 125 ml milk
• 1 cup grated Cheddar cheese
• Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 190°C.
2. Boil the potatoes in salted water until tender. Drain well.
3. Mash the potatoes with the butter, milk and half of the grated Cheddar cheese. Season with salt and pepper to taste and set aside.
4. Heat the olive oil in a large frying pan over medium heat.
5. Add the onions and cook until soft. Stir in the ginger and garlic and cook for 1 minute until fragrant.
6. Add the grated tomatoes and tomato paste and cook for 3–4 minutes.
7. Add the beef mince and cook until browned, breaking it up with a spoon.
8. Season with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Garlic Melt.
9. Stir in the Worcestershire sauce and beef stock. Simmer for 10 minutes.
10. Add the mixed vegetables, peas and parsley. Cook for another 5 minutes. Season with salt and freshly ground black pepper to taste.
11. Spoon the mince mixture into a greased ovenproof dish.
12. Spread the mashed potato evenly over the filling and roughen the surface with a fork.
13. Sprinkle with the remaining grated Cheddar cheese.
14. Bake for 25–30 minutes, or until the topping is golden brown and bubbling.
15. Allow to rest for 5 minutes before serving.

Serving Suggestion