Shepherds Pie

This is one of the dishes I missed when I moved to (continental) Europe. So I learned to make it myself.

Makes 4 servings.

Ingredients
Topping
0.6 kg roasting potatoes peeled, chopped
3 Tbsp butter
0.5 cups milk
cheese grated
paprika
Base
3 tsp vegetable oil
1 onions medium, diced
1 carrots medium sized, diced
1 celery stalk, diced
0.5 cups peas
0.4 kg beef mince lean
1 Tbsp flour
1 tsp rosemary
1 tsp thyme
1 cups liquid beef stock
1 Tbsp worcestershire sauce
nutmeg
Instructions

Chop potatoes into cubes for boiling. Fill a large pot with enough water to cover the potatoes and bring to a boil. Once the water boils, add the potatoes to the water and return the water to a boil. Simmer until fully tender, about fifteen minutes. While the potatoes are boiling, prepare the vegetables. Dice the carrot, celery, and onion and place in a bowl. Assemble the rest of the base ingredients. Once the potatoes are tender, remove them from the water into a large bowl. Mash the potatoes with the butter and the milk to achieve desired consistency. Add salt and pepper to taste and set aside. Heat the oil in a large pot over medium heat. Add the diced onion, carrot, and celery and stir until the vegetables are coated. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about fifteen minutes. This is a good time to preheat your oven to 200°C. Increase the heat to medium-high and add the ground meat. Use a wooden spoon to break the meat apart while cooking. Cook the meat while stirring until it is no longer pink - about five minutes. Add the flour to the mixture. Mix and cook for a couple minutes while stirring (the flour thickens up the gravy). Cook it for a couple minutes to remove the taste of raw flour. Add the beef stock, thyme, rosemary, worchestershire sauce and nutmeg. Cook while stirring until the liquid has thickened, about 5 minutes. While the gravy thickens, add salt and ground black pepper to taste. Pour the meat mixture into a casserole or baking pan. Cover meat mixture with the 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. Cover with a healthy amount of paprika, and grated cheese works here too. Place into the center of the oven. After thirty minutes, the potatoes should have formed the golden brown crust. Remove from the oven and allow to rest ten minutes before serving.

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