Geoff Jansz used chutney to provide the flavour in this quick and easy shepherd’s pie.
Ingredients
(Serves 4-6)
50ml olive oil
1 large brown onion, diced
1 kg beef mince
200g tomato chutney (or more, to taste)
1 large carrot, diced
salt & pepper to taste
200ml beef stock
2 cups peas (fresh or frozen)
Mashed potato topping
300g potatoes
butter
full-cream milk (not low fat)
pinch salt
parmesan or pecorino cheese, grated
Method
1. In a large, heavy-based saucepan, heat the olive oil then add the diced onion. Brown then remove the onion and set aside on a plate.
2. Add the minced beef to the pot and brown it on high heat, drain the excess fat, reduce to a medium heat then add the tomato chutney (or your favourite chutney), and cook for 2 minutes more.
3. Return the onion to the pot and add the carrots and beef stock. Add salt and pepper to taste. Cover and gently cook for about 15 minutes.
4. Stir through the peas. Three-quarters fill 1 large ovenproof dish or 4 to 6 individual souffe dishes with the beef mixture. Top with mashed potato and a sprinkling of parmesan or pecorino cheese. Bake at 200