Thursday, November 04, 2004


Shepherds Pie

  • 750 grams (1lb 9oz) potatoes, peeled
  • 500 grams mince/ground beef
  • 1 carrot
  • 1 onion
  • 1 tablespoon tomato sauce
  • 1 tablespoon dark soy sauce
  • 1/2 cup chicken stock
  • 2 dessert spoons flour
  • 1/2 cup milk
  • 1 tablespoon butter
  • olive oil
  1. Peel, chop and boil potatoes until cooked, then drain.
  2. Mash potatoes with butter and a little milk. Add milk until desired consistency is achieved. I made mine firm enough to have shape but soft enough to spread.
  3. While potatoes are cooking, finely dice both carrot and onion.
  4. In a saucepan, add a little oil.
  5. Add onions and carrots, saute for a minute.
  6. Add meat, soy sauce, tomato sauce and chicken stock.
  7. Cook until meat is cook through.
  8. Add flour a little at a time, stirring well after each addition, to thicken the liquid.
  9. Pour into an oven proof bowl, top with mashed potatoes and bake in an moderate oven for 30 minutes or until lightly browned.
Note : You can change the recipe to suit yourself, adding more vegetables to the dish. If you are to add more vegetables then add them to the meat mix just prior to putting it in the oven proof dish.

Our Blogs