Shepherds Pie

One of the dishes I missed when I moved to Europe, and learned to make myself.

Makes 4 servings.

0.6 kg potatoes peeled & chopped
3 Tbsp butter
0.5 cups milk
3 tsp vegetable oil
1 onions diced
1 carrots diced
1 celery diced
0.4 kg beef mince lean
1.5 Tbsp flour
1 cups liquid beef stock
0.5 cups peas
1 tsp rosemary
1 tsp thyme
1 Tbsp worcestershire sauce

Wash, peel & chop potatoes into cubes and boil in a medium-sized pot. Simmer for about 15 mins until tender. Dice carrot, celery, and onion and set aside. Once potatoes are tender, drain and mash. Add butter and the milk to achieve desired consistency. Add salt and pepper to taste, and set aside. Heat oil in a large pot over medium heat. Add onion, carrot, and celery, and stir until the vegetables are coated. Reduce heat to medium-low and cook, stirring occasionally for about fifteen minutes, until tender. Preheat oven to 200°C. Turn up the heat on the vegetables to medium-high and add the minced beef. Use a wooden spoon to break the meat apart while cooking. Cook while stirring for about five minutes, until it is no longer pink. Add the flour. Mix and cook for a couple minutes while stirring (the flour thickens up the gravy). Add a bit of water if it starts to cake up and stick to the bottom. Let it cook for a couple minutes to remove the taste of raw flour. Add the beef stock, thyme, rosemary, worchestershire sauce and nutmeg. Cook while stirring for about 5 minutes until the liquid has thickened. While waiting for the gravy to thicken, add salt and ground black pepper to taste. Pour the meat mixture into a casserole or baking pan and level it out. Cover meat mixture with a layer of mashed potatoes and fluff the top of the potatoes with a fork. This will allow the bits of potato sticking up to brown and form a crispy crust. Dust with a healthy portion of paprika. Place into the center of the oven for about thirty minutes, until the mashed potato has formed golden brown crusts. Remove from the oven and allow to rest for ten minutes before serving.


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