AMANDA’S SHEPHERD’S PIE
Ingredients:
For Meat Mixture:
* 1 tbsp olive oil
* 500g lean ground beef
* 500g chuck mince
* salt and pepper to taste
* 1 large onion chopped
* 1 clove garlic minced
* 1/2 tsp red pepper flakes
* 2 tbsp Worcestershire sauce
* 55g pkg Knorr onion soup
* 1 cup beef broth
* 2 cups frozen veggies (I used one tin of mixed vegetables)
For Mashed Potatoes:
* 6 large potatoes peeled and cut into cubes
* 4 tbsp butter softened
* 2/3 cup milk
* 1/4 cup Parmesan cheese
* salt and pepper to taste
* 1 tbsp fresh parsley for garnish
Instructions:
1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
2. Heat the oil in a large skillet over medium heat. Add the meat to the skillet and cook it for abut 5 minutes or until it’s no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 180*C.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
—–Now, transfer your meat to a baking dish (sprayed with Spray and Cook).
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the pie on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.
Notes:
Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days.
Recipe: Amanda Conradie
Photo: Elize de Kock
