Shepherd’s Pie

Melissa, E-pien and I decided to do Shepherd’s Pie for dinner on Friday after deciding not to have another week of TGIF* soups and to end the week with a BANG! *PS: TGIF stands for “Thank God It’s Friday”. My household normally uses Friday’s dinner to clear the fridge of leftover food, resulting in a tendency to throw all the leftovers into a soup and boil. Normally something like minestrone will come out of it. This was slightly varied to suit our household’s eating habits. Amounts to be varies accordingly. Shepherd’s Pie (Serves 5) Ingredients 7 large potatoes 1 large onion (chopped) 400g minced beef 200g Parmasan Cheese 2 Carrots (Chopped) Green peas (optional) Sour Cream Brown Gravy mix 1. Preheat the oven to 220 degrees Celsius 2. Place the potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook for 8 to 10 minutes, or until tender. Drain, and mash with a spoonful of sour cream until smooth. 3. While the potatoes are cooking, stir fry the minced beef in wok and add onions. Ensure the beef is in small pieces by constantly stirring it about. You do not want a beef fillet in your shepherd’s pie, trust me. 4. Add brown gravy mix and salt to taste into the beef. Drain off excess oil. 5. Boil vegetables for about 5 minutes. Do not overcook it as we are still gonna bake them. 6. Transfer beef onto pre-oiled baking tray and spread evenly. 7. Add vegetables and cover totally with mashed potatoes. 8. Add a layer of grated parmasan cheese onto the mashed potatoes. 9. Bake for about 20-25minutes in oven, or until top is golden brown. Good luck!

Tags: Recipes and Cooking