Ingredients
1 tbsp olive oil
1 onion
chopped
2 carrots
chopped
600g beef mince
we like heart-smart
3 short cut bacon
chopped
8 button mushrooms
wiped and halved
2 tbsp tomato paste
400g can peeled tomatoes
1 cup beef stock
1 tsp dried oregano or mixed herbs
1 cup frozen peas
1kg potatoes
peeled and chopped
50g butter
¼ cup milk
¼ cup parmesan cheese
finely grated
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Large saucepan
- 1 Ovenproof dish (1L capacity)
- 1 Potato masher
- 1 Pot
Instructions
- Preheat the oven to 180C. Heat the oil in a large saucepan over medium heat and cook the onion and carrot for five minutes or until soft.
- Add the mince, bacon and mushrooms and cook for three minutes or until mince is browned.
- Stir through the tomato paste, tomatoes, stock and herbs. Cover and simmer for 15 minutes, then uncover, and simmer for a further 15 minutes until most of the liquid has evaporated.
- Add the peas and cook for another couple of minutes.
- To make the potato topping, boil the potatoes in water until soft. Drain well and mash with butter, milk and parmesan.
- Pour the meat mixture into a 1L capacity ovenproof dish and top with the mash.
- Bake for 35 minutes or until the potato topping is golden brown.
Notes
Tip
I try to be organised and make the meat sauce the night before I want to serve the Shepherd’s pie. You can have it simmering away while you cook today’s meal, then tomorrow all you have to do is prepare the mash and heat in the oven.
Tip
My baking dish was piled high and looked fantastic, but did overflow a bit in the oven, so perhaps put the baking dish on a tray to avoid everyone’s least favourite kitchen job – oven cleaning.
Tip
To avoid the disgusted cry from the children “Mum, it’s got green/orange bits in it!” you can always puree the veggies and stir through when you add the tomatoes.
