Description
A recipe for beef shepherd’s pie.
Ingredients
Scale
- 3 tsp sea salt
- 900g white potatoes, diced
- 3 tbsp butter
- 1/2 cup cream
- 2 tbsp extra virgin olive oil
- 500g beef mince
- 1 carrot, diced
- 1 onion, diced
- 1 celery stick, diced
- 2 cloves garlic, minced
- 200g mushroom cups, diced
- 1/2 cup frozen peas
- 1 tsp Worcestershire sauce
- 1 cup mozzarella cheese
Instructions
- Preheat an oven to 215°C. Meanwhile, to make the mashed potato, boil a large saucepan of water with 1 tsp sea salt. Add potatoes to the saucepan and boil for 15 minutes or until potatoes feel soft when pierced with a fork. Turn off the heat, drain potatoes and return them to the saucepan. Add butter, cream and an additional 1 tsp of sea salt, then mash with a potato masher or fork, then set aside.
- Meanwhile, heat a large frypan over a medium-low heat on a stove with oil, then add mince, carrot, onion, celery and garlic. Cook for 7 minutes, stirring occasionally.
- Add mushrooms, peas and remaining sea salt to the frypan and cook for 6 minutes or until mince is browned, stirring occasionally. Turn heat off, then add Worcestershire sauce and mix.
- Break up any chunks of beef, then transfer the beef and vegetables to a large casserole dish, in a layer. Make a layer on top of the beef with the mashed potato, then top with mozzarella cheese and bake in the oven for 20 minutes or until cheese is golden brown, then serve.
Nutrition
- Serving Size: 4
- Calories: 647