Shepherd’s Pie

My sister Diana made this for us recently and it reminded me how much I loved it. Serves 4 – 6.

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.
Serve with steamed green vegies or a salad, and some crusty bread.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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