Shepherd’s Pie

SpaghettiBolognese (6)

I love Shepherd’s Pie. A classic, English dish, it’s so easy to make and assemble and it lends itself quite well to a freezer cooking rotation. This recipe is based on one I saw on the back of an OXO box years and years ago.

Shepherd’s Pie

1 tbs vegetable oil

photo (68)
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500g minced beef

1-2 tsp garlic, crushed

1 onion, diced

1 carrot, diced

A handful of peas

2 tbs plain flour / GF flour

2 tbs tomato puree / paste

2 cups of beef stock

1 tbs butter (or dairy-free alternative)

1-2 tsp Worchestershire sauce – make sure it’s gluten free if needed

1/2 tsp thyme and / or marjoram

4-6 large potatoes, cooked and mashed

Salt and Pepper

1. Preheat oven to 200C / 395F.

2. Heat oil in a pan and saute onions and garlic until soft. Add meat and brown, draining fat. Add carrots fry for another few moments.

3. Add flour and stir well.

4. Add tomato puree, stock, Worcestershire sauce, herbs, salt, pepper and peas. Bring to the boil and simmer for 20 minutes until (69)

5. Pour meat mixture into ovenproof dish and top with mashed potatoes. Dot with butter.

6. Bake in the oven for 20-25 minutes.

***If you’re freezer cooking, prepare the meat until step 4 and allow to cool then freeze. Proceed with step 5 after defrosting meat.***


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