Shepherds Pie

Sautee an onion and freshly chopped garlic in a bit of oil.


Whilst onions are frying peel and chop carrots (optional). When you have them ready, add them to the onions and mix them in.


Next, wash and chop a courgette (optional), again when ready add to pot and mix well.


Fry over all veg for a further 2 minutes and then add the mince meat.

Mix the meat in well with the veg, breaking down any large bits with a fork or spoon.

Fry for further 5 minutes until all meat is brown.

Add 1 - 2 cans chopped tomatoes. Season with salt and pepper, cover and bring to a boil. Once boiling add some chicken soup mix to reduce acidity (can use sugar instead) and lower flame so that the mixture is simmering.

Cook covered for 1 and a half hours.
Once cooked whilst still hot add frozen peas (optional) Mix them into meat mixture well.

Pour meat mixture into an oven proof dish. Cover and set aside.

Next, make the mashed potato. If you are lazy like me, you can use the same pot from the meat to boil the potatoes (I don't even rinse it out). Peel and cut up potatoes and boil in salted water until soft.

Once soft, drain most of the water leaving some in the pot with the potatoes. Mash potatoes and taste to see if they need more salt. Season with pepper if you want. (Note - you can prepare mashed potatoes in another pot whilst meat is cooking, that is if you are not lazy like me!!!)

Once potatoes are ready, spoon on top of meat mixture in dish. Press down with a back of a spoon and using a fork 'mark' the potatoes.





If you can be bothered, a really nice touch is to top the mashed potatoes with fried onions.
If you would like to brown the top of the potatoes, put the pie uncovered in a preheated oven on 200 for 20-30 minutes. (this is completely optional)

Et Voila!


Note: Shepherds Pie freezes very well