Shepherds Pie

• 1 tbs olive oil
• 1 brown onion, halved, finely chopped
• 1 cup frozen vegtables, peas, corn and carrot, thawed
• 500g beef or lamb mince
• 2 tbs plain flour
• 500ml (2 cups) beef stock
• 2 tbs dried mixed herbs
• 1 tbs soy sauce
• 1 tbs tomato paste
• Salt & pepper
• 4 medium potatoes, peeled, chopped
• 40g butter
• 125ml (1/2 cup) milk
• Melted butter, to brush

1. Prepare mashed potato by peeling and evenly dicing potatoes.  Place into a saucepan of cold, salted water and cook until soft.  Drain water and then using a potato masher, mash potatoes until lump free.  Add mild and butter and stir through.

2.  Pre-heat oven to 180*C

3.  Finely dice onion

4. Heat a small amount of oil in the frying pan. Add onion, stirring, for 5 minutes or until soft and transparent.

5. Add mince and cook, and using a wooden spoon, stir to break up any lumps, for 5 minutes or until mince browns.

1. 6. Drain all the fat from the frying pan.
2. 7.  Add flour to mince and stir through, allow to cook for 2 mins.
3. 8.  Add frozen vegetables and allow to cook for 5 mins.
4. 9.  Add stock, bay leaf, Worcestershire sauce and tomato paste.
5. 10. Bring to the boil. Reduce heat to low and cook, stirring  occasionally, for 20 minutes or until sauce thickens. 
6. 11.  Prepare baking dish / dishes.
7. 12. Spoon mince mixture into either a large baking dish or individual dishes.
8. 13. Top with mashed potato and use a fork to spread over mince mixture.
9. 14. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown.
10. 15. Serve immediately
11. 

chopping board

knife

frying pan

sauce pan

baking dish/dishes

wooden spoon

potato masher/fork

vegetable peeler