Name: Family shepherd’s pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Topping; 4 medium, cooked, mashed potatoes; 2 cooked, mashed parsnips; 2 tablespoon olive oil; 1 chopped onion; 1 clove, crushed garlic; 500 gram beef mince; 450 gram jar tomato passata; 125 gram sliced mushrooms; 1 stalk, chopped celery; 1 chopped carrot; 1 chopped zucchini; 2 cup beef stock or water; 1 tablespoon worcestershire sauce; 1 cup tasty cheese, grated; crusty bread, to serve

Ingredients

Topping

4 medium, cooked, mashed potatoes

2 cooked, mashed parsnips

2 tablespoon olive oil

1 chopped onion

1 clove, crushed garlic

500 gram beef mince

450 gram jar tomato passata

125 gram sliced mushrooms

1 stalk, chopped celery

1 chopped carrot

1 chopped zucchini

2 cup beef stock or water

1 tablespoon worcestershire sauce

1 cup tasty cheese, grated

crusty bread, to serve

Method

1.In a large frying pan, heat oil on high. Saute onion and garlic 2-3 minutes, until tender. Add mince and cook 5-6 minutes, breaking up lumps, until evenly browned.

2.Stir in passata, vegetables, stock and sauce Simmer 35-40 minutes, stirring occasionally, until reduced.

3.Preheat oven to 180°C. Place potatoes and parsnips in a large saucepan and cover with cold water. Bring to boil on high and cook 20-25 minutes, until tender. Drain well and mash. Season to taste.

4.Spoon mince mixture into 6 cup casserole dish. Spread over mash, roughing up surface with a fork. Sprinkle with cheese. Bake 15-20 minutes until golden and bubbling. Serve with crusty bread.