British Pie Week
6th-10th March 2017

One pan SHEPHERD'S PIE

For a quick midweek tea why not try this recipe in our Crafond saute/elite casserole pan.

INGREDIENTS

• 2 lb. ground beef
• ½ yellow onion, diced
• 1 teaspoon garlic, minced
• 12 oz. frozen mixed vegetables
• 2 beef stock cubes
• 2 tablespoons Worcestershire sauce
• 2 teaspoons tomato paste
• Pepper to taste
• 4 potatoes, peeled and cubed
• 2 tablespoons butter
• 1 cup milk
• 1 tablespoon chives, chopped and divided
• 1 cup cheddar cheese, grated
• ¼ cup Parmesan cheese, grated
• method
  1. Over medium high heat bring a pot of salted water to boil. Add potatoes and simmer until fork tender, about 20 minutes
  2. Drain and transfer potatoes to a mixing bowl. Add butter and milk and mash until fluffy
  3. Season with ½ tablespoon chives and salt and pepper to taste. Set aside
  4. In a 24cm Saute pan over medium heat, brown the beef until fully cooked. Drain off any fat. Remove beef and set aside
  5. In the same pan, saute onions and garlic until translucent
  6. Add mixed vegetables, crumble beef bouillon cubes and simmer till vegetables are soft
  7. Toss in beef, Worcestershire sauce, tomato paste and season with pepper to taste. Stir to mix thoroughly
  8. Reduce heat to medium and simmer for 15 minutes to let the flavors marry
  9. Remove from heat and compress the beef layer before topping with a layer of cheddar cheese
  10. Finish with a thick layer of mashed potatoes and sprinkle Parmesan and leftover chives to finish
  11. Bake at 200c for 20 minutes or until the potatoes are browned
  12. Allow to cool 10 minutes before serving warm
• --thecookingjar.com--