Easy Shepherd’s Pie

Name: Easy Shepherd’s Pie
Cuisine: British
Ingredients: 1 onion finely chopped; 20 g butter; 3 carrots, peeled and finely chopped; 2 garlic cloves peeled and crushed; 4-500 g lean beef mince; 2 tablespoons plain flour; 1 tablespoons tomato purée; 1 tablespoon Worcestershire sauce; 200 g frozen peas; 600 g rooster potatoes peeled and and cut

Paula Lavery @cook_15362547

Easy Shepherd’s Pie

Paula Lavery @cook_15362547

Saved

Ingredients

1onion finely chopped
20 gbutter
3carrots, peeled and finely chopped
2garlic cloves peeled and crushed
4-500 glean beef mince
2 tablespoonsplain flour
1 tablespoonstomato purée
400 ml chicken stock
1 tablespoonWorcestershire sauce
200 gfrozen peas
600 grooster potatoes peeled and and cut

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Steps

1

Melt 10g of butter in the pan and add the onion carrots and garlic. Cook for five minutes to soften
2

Add the lean mince to the onion garlic and carrots and break up any lumps with a spoon. Cook until browned.
3

Add the flour and tomato purée and cook for 1 minute ensuring it is stirred in. Add the chicken stock and Worcestershire sauce and bring to the boil. Simmer for 10 minutes until thickened, stirring occasionally.
4

Turn off the heat and add the frozen peas to the pan. Place the mixture in an oven proof dish. Set aside and allow a skin to form whilst preparing the potatoes. Preheat the oven to 180C /350F
5

Boil the potatoes for 10-12 minutes until softened. Mash with a potato masher until smooth. Add black pepper and beat in a teaspoon of butter. Spoon the mash over the mince.
6

Bake in the oven for 40minutes until golden and bubbling!