SHEPHERD’S PIE
This is a soul warming hearty dinner dish for all the family! The perfect comfort food over winter served with cooked vegetables or in the warmer months served with salads, crusty bread and lashings of butter!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4
Ingredients
FILLING
- 500 grams premium beef mince
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 2 teaspoons dried oregano or Pepper & Me Italian Stallion
- 1 bay leaf
- 1 small bunch fresh parsley finely chopped
- 1 cup beef stock
- ¼ cup tomato paste
- 2 tablespoons worcestershire sauce
- 1 teaspoon mustard powder
- 2 tablespoons malt vinegar
- Ground pepper
CHEESE SAUCE
- 20 grams butter
- 1 tablespoon flour
- 100 mls milk
- ¾ cup grated tasty cheese
EXTRA INGREDIENTS
- 2 sheets puff pastry
- 4 large potatoes
- ¼ cup grated tasty cheese
- Parsley finely chopped
- Dash of butter + milk
Instructions
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-To start prepare by pulling out the ingredients except the dairy products out onto the bench. There is quite a few steps but if you coordinate it well it comes together really fast!
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-Take the two sheets of pastry out of the freezer to defrost on the bench while you are cooking.
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-Heat a large fry pan with a little olive oil, once heated brown the mince until mostly cooked (you don't want to over cook it or it becomes tough and chewy, it will finish off cooking in the oven).
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-While the mince is cooking, finely chopped the onion, crush the garlic and prepare the beef stock.
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-Remove the mince from the pan and pop into a dish and put aside.
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-Add a dash more olive oil to the same fry pan and start cooking off the onion, once the onion starts softening add in the garlic and any vegetables (like frozen mixed veggies or grated vegetables if you prefer).
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-Once the onion mix has cooked add the mince back to the pan.
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-With the mince stir in the herbs, beef stock, tomato paste, vinegar, worcestershire sauce, mustard powder and pepper.
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-Cook until the sauce has reduced down to a nice pie filling consistency.
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-While the mince is cooking, dice the potatoes into small pieces and bring to the boil until they are soft enough to mash.
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-Grate one cup of cheese, you will need ¾ cups for the cheese sauce and ¼ cup for on top of the mash.
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-To make the cheese sauce while the potatoes are cooking, add the butter to a small - medium sized saucepan.
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-Add the flour in with the butter and stir quickly with a wooden spoon.
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-Slowly add in small amounts of the milk at a time while stirring, so the sauce keeps its thickness.
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-Once you have added in all the milk, remove the pan from the heat and stir in the grated cheese.
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-Once the potatoes have cooked, drain the water, add in a dash of butter, milk and mash until thick and creamy.
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-Spray a square size 20 cm x 20cm dish with cooking spray and line with one sheet of puff pastry.
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-Cut the other sheet of pastry into four equal sized strips. Use these strips for the side of the dish, with a fork press down to join the pieces of pastry together.
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-Place the mince in the base of the pastry lined dish, cover with the cheese sauce, then smooth over the mashed potato.
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-Sprinkle with cheese and pop into the oven 180ᴼc for around 30 minutes until golden brown and the pastry is cooked through.
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-Slightly cool before serving. Serve with salad and crusty bread.
Recipe Notes
Tip: I will often prepare this while Im making lunch so it's ready to bang in the oven at dinner time!
Adding any vegetables is totally optional, I generally have mine as a side!
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