Shepherds Pie
Shepherds or Cottage a way to use up cold meat or use mince, experiment with the sauces
Ingredients
1 tablespoon oil
1 onion, chopped
500 g mince
2 tablespoons Edmonds plain baking flour
1 tablespoon tomato sauce or worcester sause
1 tablespoon chutney or relish (optional)
3/4 cup beef stock
3 potatoes, chopped
1 tablespoon butter
1 tablespoon finely chopped onion
1/2 cup grated tasty cheese
salt
black pepper
Preparation
Heat oil in a large frying pan
Add onion and cook until clear
Add mince and cook until well browned, stirring constantly
Pour off excess fat
Stir in flour and cook for 1 minute
Add tomato sauce, (or worcester sauce) chutney and stock
Bring to the boil, reduce heat and simmer for 5 minutes
Set aside
Cook potatoes in boiling, salted water until tender
Drain and heat for a few minutes to dry off excess moisture
Shake the pan frequently during this time
Mash potato
Add butter, onion and half the cheese, mixing until smooth and creamy
Season with salt and pepper to taste
Put mince into a pie dish
Top with potato mixture
Sprinkle with remaining cheese
Bake at 190°C for 20 minutes or until golden and heated through
Serves 4
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