Shepherds Pie
- 2 tablespoons Olive Oil
- 500 g minced meat
- 1 large Onion grated
- 1 large carrot grated
- 2 tsp Garlic
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato Sauce
- 1 tbsp Gravy mix (Gravox or similar)
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 1 chicken stock cube
- 1 cup water
Topping
- 1 kg Potatoes peeled and cut into chunks
- 50 g Butter or Margarine
- 3 tbsp grated Parmesan cheese
- 1 tbsp Olive Oil
- Salt & Pepper
- Preheat the oven to 180°
- Cook the potatoes in boiling salted water until tender while making the meat filling.
- Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat until browned. Stir the onions, carrot and garlic in as well. Mix the gravy powder into the Worcestershire sauce, tomato sauce and herbs then pour over the meat mixture, stir well, add the water and chicken stock cube, stirring constantly, bring to the boil and simmer until the sauce has thickened.
- Drain the potatoes when they are soft enough to mash. Mash them well with the butter or margarine, salt and pepper and olive oil, and about 2 tbsp grated Parmesan. Check for seasoning.
- Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Sprinkle some extra grated Parmesan cheese over the potato. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
