Classic English Shepherds Pie
This Classic English Shepherds Pie is the perfect dish that fills your dining table to gives family and friends the warmth needed to push through Winter.
- 4 tbsp worcester sauce
- 1 1/2 cup frozen peas
- 2 large stocks of celery (chopped finely into cubes)
- 2 medium carrots (chopped finely into cubes)
- 4 tbsp tomato puree
- 1 can organic chopped tomatoes
- 1/2 cup water (to rinse your can)
- 1 tsp black pepper
- 2 tsp salt
- 1 organic vegetable cube
- 4 tsp dried parsley
- 2 tsp oregano
- 2 onions (chopped finely)
- 1 kg minced beef
- 4 clove garlic (crushed)
- 100 g butter
- 6 large potatoes
- 1 block of parmesan
- 1/2 cup full fat milk
- 1
Starting with your potatoes, peel them and cut each potato into 4 to 6 pieces and put on boil.
- 2
While your potatoes are boiling, sauté your meat from the beginning with the onions and crushed garlic until very lightly brown then add the celery and carrot because these need the longest time to cook.
- 3
Add the spices, Worcester sauce, canned tomatoes and tomato paste. Rinse the can with half a cup of water and add to the mixture. Mix well and allow them to cook together for about 5 -6 minutes until you see the tomato paste takes effect and the colour of the mixture becomes deep red.
- 4
Take the mixture off the heat, defrost the peas and add to the mix. Your pan and mixture are already hot so the peas do not need to cook together properly as it will be put in the oven.
- 5
Flatten out the mixture in a cast iron dish.
- 6
To make your mash, drain your potatoes once fully boiled. Return the potatoes to the pot, add the butter and milk and mash together.
- 7
Layer the mashed potato on top of the mixture in the cast iron dish and grate a generous amount of parmesan cheese on top.
- 8
Put the dish in the oven at 175 degrees for 45 minutes.
- 9
Top with some basil, serve and enjoy
- 2