Shepherd’s Pie

Ingredients:

• 500g grass fed beef mince
• 1 tbsp olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 2tbsps tomato paste
• 400g can peeled tomatoes
• 1 cup beef stock
• 1 cup frozen peas
• 1kg potatoes, peeled and chopped
• 75g butter
• 1/4 cup milk
• 1/2 cup grated parmesan

Method:

• Preheat the oven to 190 degrees.
• Heat a large saucepan over medium heat and cook the oil, onion and carrot for 5 minutes or until soft.
• Add the mince and cook for 3 minutes or until browned. Stir through the tomato paste, tomatoes, and stock. Cover and simmer for 15 minutes.
• Add the peas and simmer, uncovered, for a further 15 minutes or until all the liquid has evaporated. Set aside.
• Boil the potatoes until soft. Drain and mash with the butter and milk then stir through the parmesan.
• Spoon the meat mixture in to an overnproof dish. Top with the mash and bake for 35 minutes or until golden brown.