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SHEPHERD'S PIE
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Minced Beef | 250g
Onion | 1
Beef Stock | 1
Water | 250ml
Mixed Herbs
Salt & Pepper
Potatoes | 500g
Margarine 25g
Milk | 3 Tablespoons
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< METHOD >
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Light oven gas mark 7 or 220c. Place the minced beef in a pan and dry fry on a medium heat until browned. Add chopped onion and continue to fry for 3 minutes. Add crumbled stock cube, 250mls water, mixed herbs and seasoning and cook on a medium heat for 20 minutes.
Whilst the mince is cooking, peel potatoes and wash them. Throw away all the peelings. Cut each potato into 10mm cubes. When the mince is cooked, spread it over the Base of an ovenproof dish and wash the pan. Put potatoes in the pan and cover with water. Bring to the boil with the lid on, lower heat and cook for approximately. 10 minutes or until soft but unbroken.
Drain potatoes in a colander and put back into the pan. Mash with margarine, milk and seasoning until soft and creamy and free from lumps. Place spoonful's of potato around the edges of the dish, working towards the middle - spread with a fork to cover the meat base. Garnish with sliced tomato and bake for 20-25 minutes.
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Aaron's Cooking Guide | "Cook Book"
Non-FictionAaron's Cooking Guide is here to give you a few tips & tricks about cooking and present you with new and creative recipes every week. I'll be giving you in-depth methods on how to properly cook your favourite meals and classic dishes!
