Name: Shepherd’s pies with cheesy potato
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Ingredients: Shepherd's pies; 1 tablespoon olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 clove garlic, crushed; 300 gram beef mince; 150 gram mushrooms, thinly sliced; 400 gram can diced tomatoes; 1 cup beef stock; 1 tablespoon worcestershire sauce; 1/2 cup frozen peas; 1 tablespoon chopped parsley; 2 teaspoon finely chopped rosemary; Cheesy potato topping; 2 large red rascal potatoes, cut into chunks; 1/2 cup grated tasty cheese; 1/3 cup warm milk; 20 gram butter

Ingredients

Shepherd's pies

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 clove garlic, crushed

300 gram beef mince

150 gram mushrooms, thinly sliced

400 gram can diced tomatoes

1 cup beef stock

1 tablespoon worcestershire sauce

1/2 cup frozen peas

1 tablespoon chopped parsley

2 teaspoon finely chopped rosemary

Cheesy potato topping

2 large red rascal potatoes, cut into chunks

1/2 cup grated tasty cheese

1/3 cup warm milk

20 gram butter

Method

1.Heat oil in a large frying pan on high. Saute onion, carrot and garlic 3-4 minutes, until tender.

2.Add mince; brown well 4-5 minutes, breaking up lumps with back of a spoon as it cooks. Add mushrooms; cook, stirring, 1 minute.

3.Stir in tomatoes, stock and sauce. Bring to the boil; simmer 15-20 minutes, until thickened slightly. Stir through peas and herbs; season to taste.

4.Spoon mince mixture into 4 x 1-cup ramekins. Arrange on a baking tray. Preheat oven to hot, 200°C.

5.Meanwhile, to make cheesy potato topping, place potatoes in a medium saucepan. Cover with water. Bring to the boil, covered. Partially remove lid; cook 10-15 minutes, until very tender. Drain well. Return potatoes to pan; mash with cheese, milk and butter until smooth. Spoon mixture evenly over ramekins. Bake 20-25 minutes, until golden.

6.Serve pies immediately.

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