Shepard's Pie
500 grams beef mince
1 tablespoon oil
1 onion
2 cube beef stock
3 tablespoons bisto (or other gravy powder) or cornflour
2 tablespoons worcestershire sauce
2 cups water
2 cups frozen peas
Salt and pepper (if need be)
4 medium size potatoes
2 tablespoons butter
A splash of milk
Salt and pepper
A handful of grated cheese (if you like)
Chop the onion, heat the oil in a large pan and cook the onion for a few minutes, until it's soft. Add the mince and cook until brown, stirring with a wooden spoon to seperate any clumps.
Combine the beef stock and bisto (or other similar thickening product) with a little bit of the water to make a smooth paste. Add this, the worcestershire sauce and the water to the meat along with the peas. Turn the heat down and keep it simmering until it is thick. If you use bisto or some other gravy powder you will probably find it is already salty enough but if you used cornflour as your thickener you will want to add a bit of salt and pepper. Just keep tasting it until it is seasoned to your liking.
Chop the potatoes and place them in a large saucepan, cover with water and boil them until they are cooked. When the potato is done add the butter, milk and cheese and mash.
Place the mince mixture into a large casserole dish. Layer the mashed potato on top carefully. Sprinkle grated cheese over the top of the potato.
Bake at 180 degrees celsius for about 20 minutes or so; long enough for the mince to get a bit thicker still and the potato to get brown and crispy on the top.
500 grams beef mince
1 tablespoon oil
1 onion
2 cube beef stock
3 tablespoons bisto (or other gravy powder) or cornflour
2 tablespoons worcestershire sauce
2 cups water
2 cups frozen peas
Salt and pepper (if need be)
4 medium size potatoes
2 tablespoons butter
A splash of milk
Salt and pepper
A handful of grated cheese (if you like)
Chop the onion, heat the oil in a large pan and cook the onion for a few minutes, until it's soft. Add the mince and cook until brown, stirring with a wooden spoon to seperate any clumps.
Combine the beef stock and bisto (or other similar thickening product) with a little bit of the water to make a smooth paste. Add this, the worcestershire sauce and the water to the meat along with the peas. Turn the heat down and keep it simmering until it is thick. If you use bisto or some other gravy powder you will probably find it is already salty enough but if you used cornflour as your thickener you will want to add a bit of salt and pepper. Just keep tasting it until it is seasoned to your liking.
Chop the potatoes and place them in a large saucepan, cover with water and boil them until they are cooked. When the potato is done add the butter, milk and cheese and mash.
Place the mince mixture into a large casserole dish. Layer the mashed potato on top carefully. Sprinkle grated cheese over the top of the potato.
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