Entrée Pies: Shepherds Pie 45 by Recipe Cottage

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	Shepherds Pie 45

		Shepherd's Pie (Serves 4-6) 50 ml olive oil 1 large brown onion, diced 1 kg beef mince 2 heaped tablespoons of tomato paste Worcestershire sauce 2 large carrots, diced salt and pepper to taste 200 ml 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 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 souffle 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: 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.