Shepherd's Pie
Serves 4
Ingredients
- ½ c Milk
- 1 tbsp Butter
- Salt
- Pepper
- 1tbsp Olive Oil
- 1 Onion, chopped
- 1 Clove Garlic, crushed
- 2 Carrots, chopped
- 1 pkt Maggi Cook in the Pot Beef Provencale
- 1c Frozen Peas
- 500g Beef Mince
- 4 Large Mashing Potatoes
- 1 Stalk Celery, chopped
Method:
Preheat the oven to 180¢ªC.
Cook the potatoes in boiling, salted water until they are soft.
Drain and mash them with the milk and butter.
Season to taste with salt and pepper.
Meanwhile, heat the oil in a frying pan over a medium heat.
Add the onion, garlic and mince and cook for 5 minutes, stirring, or until the mince is brown.
Add the celery and carrot and cook for a further 3 minutes.
Add the recipe mix and 1 cup of water.
Simmer for 3-4 minutes or until the sauce thickens. Remove from the heat and add the peas.
Place the mince into an 8-cup capacity oven dish. Top with the mashed potato and rough up the surface of the potato with a fork.
Bake in the preheated oven for 30 minutes or until the potato is golden.
This recipe was sent in by
The Foodtown Magazine Issue 41 June/July 2008
of Gourmet Food Publishing.
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