Classic Beef Shepherd's Pie
COOK 1 hour 15 mins
TOTAL 1 hour 40 mins
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely diced
1 celery stalk, finely diced
2 teaspoons finely chopped fresh thyme
500g beef mince
2 tablespoons plain flour
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
2 cups salt-reduced beef stock
½ cup frozen pea and corn mixture
800g desiree potatoes, peeled, chopped
1/3 cup milk
Heat oil in a large frying pan over medium heat. Add onion, garlic, carrot and celery. Cook, stirring, for 10 minutes or until softened. Add thyme. Cook for 1 minute or until fragrant. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-8 minutes or until browned.
Add flour. Cook, stirring for 2 minutes. Add worcestershire sauce and paste. Cook, stirring, for 1 minute. Add stock. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 25-30 minutes or until thickened. Stir in peas and corn mixture. Season to taste.
Meanwhile, preheat oven to 200°C/180°C fan-forced. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10-12 minutes or until tender. Drain. Return to pan over low heat. Add milk and ½ the butter. Mash until smooth. Season to taste.
Spoon mince mixture into an 8 cup-capacity baking dish. Top with mash, using a fork to spread out over mince mixture. Dot with remaining butter. Bake for 20 minutes or until golden. Serve.