Food Monday ~ Shepherd’s Pie
Now that the festivities are over it is time for some simple plain cooking.
Shepherd’s Pie
Serves 6 Preheat oven to180°C
1 lb Minced Beef
1 large Onion chopped
2 sticks Celery chopped
2 Carrots chopped
1 Parsnip chopped
4ozs mixed Peppers chopped
1 lb canned Plum Tomatoes
Few mushrooms sliced
1 tablespoon Worcestershire Sauce
Salt &Black Pepper
2ozs frozen Peas
2ozs frozen Corn
1 teaspoon Soy Sauce
1 oz Sunflower Oil
1½ lbs Potatoes *
Crushed potato Crisps
Peel cook and mash potatoes and set aside. Heat the oil in large pan fry onion until soft. Add the celery, carrots, parsnip & peppers and cook for 5 minutes. Add the beef and brown slowly, then add Worcestershire sauce, soy sauce, black pepper and tomatoes and stir well. Add the mushrooms, peas and corn. Bring to the boil and simmer for five minutes. Pour mixture into an ovenproof dish even out and spread the mashed potato on top. Sprinkle with crushed crisps and bake for 25 minutes.
* I sometimes use half potatoes and half Swede cooked together and mashed.
