Shepherd's Pie

It's 10am and dinner is cooked already - a simple yet satisfying homely meal of Shepherd's Pie is on the menu tonight. Over the years my Shepherd's Pie recipe has been forever changing, and not because its a bad recipie, more so because I have found new and interesting ways to give it a new taste. This version of Shepherd's Pie is family friendly, and full of flavour - and with the hidden vegetables it is packed full of nutritional goodness.

Shephard's Pie

Serves 6

5-6 medium sized potatoes, peeled and cut into cubes
1/2 OXO vegetable stock cube

25 g butter
1/4 - 1/2 cup milk

1 tbsp oil

500g beef mince

1 medium onion, finely diced

1 tsp crushed garlic
1 medium carrot, peeled and grated

1 medium courgette, grated

8 button mushrooms finely diced

1 1/2 cups beef stock

1/4 cup tomato sauce

4 tbsp soy sauce

1 tbsp worchestire sauce

1/2 tsp curry powder

2 tbsp cornflour

1/4 cup breadcrumbs

1/2 cup grated cheese

Place potatoes into a pot of water with vegetable stock cube. Cook over meduim heat until soft, then mash with butter and milk until smooth and creamy.

Heat oil in frypan (I use an electric frypan) and cook onions until transparent. Add beef mince and break up using a wooden spoon while it cooks. Once the mince is brown and almost cooked add the garlic, carrot, courgette, mushrooms and 1 cup of beef stock and stir. Cook for 4-5 minutes before adding tomato sauce, soy sauce, worchestire sauce and curry powder. Stir together and taste - season with salt and pepper.

Mix together the remaining 1/2 cup of beef stock and cornflour and stir into the mince, cooking for another few minutes.

Pour mince mixture into an oven proof dish, top with mashed potato and smooth over with back of spoon. Sprinkle on the grated cheese and breadcrumbs and bake in the oven for 15-20 min on 180C until heated through with a golden brown topping.

TIP: If making ahead of time simply store the Shephard's Pie in the fridge (or freezer) then add the grated cheese and breadcrumbs before cooking in the oven for 30-45minutes until heated and golden.