Geoff Jansz demonstrated how to make his version of an old family favourite. Shepherd’s pie is a delicious, hearty meal for a cold winter’s night. It can be served in one large dish, or (for a more modern look) in individual soufflé dishes.
Ingredients (Serves 4-6)
- 50ml olive oil
- 1 large brown onion, diced
- 1 kg beef mince
- 2 heaped tablespoons of tomato paste
- Worcestershire sauce
- 2 large carrots, diced
- salt & pepper to taste
- 200ml beef stock
- 1 bay leaf
- 2 cups peas (fresh or frozen)
- 1/2 cup chopped parsley (optional)
Mashed potato topping
- 300g potatoes
- butter
- full cream milk (not low fat)
- pinch salt
- Parmesan cheese, grated
Method
- In a large, heavy-based saucepan, heat the olive oil then add the diced onion. Brown on high heat, then remove the onion and set aside on a plate.
- Add the minced beef to the pot and brown it on high heat, then add the tomato paste and cook for 2 minutes more.
- Return the onion to the pot and add a generous splash of Worcestershire sauce. Add the carrots, salt and pepper, stir well together and tip in the beef stock to moisten everything, then add a bay leaf. Cover and gently cook for about 15 minutes.
- Stir through the peas and half a cup of chopped parsley. Remove the bay leaf. Three-quarters fill 1 large ovenproof dish or 4 to 6 individual soufflé dishes with the beef mixture. Top with mashed potato and a sprinkling of Parmesan cheese. Bake at 180°C until the top is crusty and golden brown.
Mashed potato: peel and boil the potatoes until tender (20 minutes). Drain off the water and mash the potatoes. Add a pinch of salt, a knob of butter and just enough full-cream milk to mix to a dry mash.
