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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.

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