Shepherd’s Pie

Serves 2

  • 1 medium onion
  • 2 medium carrots
  • 250g mince
  • 1 small tin tomatoes (200g)
  • 1 beef stock cube
  • 1 tsp. mixed herbs
  • 4 medium potatoes
  • 1 tsp. butter or low fat spread
  • A little milk
  • pepper
  1. Turn on the oven to 200ºC. Put a saucepan of water on the hob to boil.
  2. Chop onion and carrots into slices and set
  3. Peel potatoes, cut in half or quarters so you have evenly sized
  4. Put the mince into a pan and cook gently, stirring to avoid it sticking to pan.
  5. When the mince is browned, add the onion and carrots and cook for a few
  6. Add the tin of tomatoes and stock cube by sprinkling over top of
  7. Add the herbs and a little pepper then bring to boil and simmer gently for about 20 minutes, stirring occasionally.
  8. Put the potatoes into the pan of boiling water and cook until just soft (about 20 minutes). Drain and mash, adding the butter/fat spread, a little milk and some pepper.
  9. The mince should not be too runny, but if it seems to be getting very dry and sticking to the bottom of the pan, add a little
  10. Taste the mince after 20 minutes and add more seasoning if required (pepper, herbs).
  11. Put the mince into a small ovenproof dish and carefully cover with a layer of the mashed potato.
  12. Put in oven for about 20 minutes or until the top is nicely browned and the mince is bubbling.

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