Yummy Scrummy Shepherd’s Pie
Portions : 5
Total Time :
60 mins
Made With
Ingredients
- 198g can Green Giant Sweet Corn, drained
- 1 tbsp vegetable oil
- 1 large onion
- 500g minced beef
- 2 tsp plain flour
- 300ml beef stock
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 2 large carrots
- 1 tsp dried mixed herbs
- 700g potatoes
- 3 tbsp milk
- ¼ tsp grated nutmeg (if you like)
- A knob of butter
- 40g cheddar cheese, grated
Equipment
- 2 large pans
- Colander
- Ovenproof dish
his is a really great nourishing dish that will keep everybody at the dinner table happy – mums, dads and kids!
Preparation
- Start off by chopping up the onion and frying it in a large pan for a few minutes. Then add the beef and fry it until it’s nice and brown. Next stir in the flour and then add the stock, tomato puree and Worcestershire sauce. Chop up the carrots and throw them in along with the herbs and a little pepper and salt. Then bring it all to a simmer, cover and cook gently for 25 minutes.
- Meanwhile pre-heat the oven to 200C/gas 6 and then peel the potatoes, chop them up and cook them in boiling water. When they’re tender drain them and mash them up until they’re silky smooth and then add the milk, nutmeg, butter and beat together. Add in the sweet corn and give it all a final mix - put in a little salt and pepper if you think it needs it.
- Then spoon the beef mixture into an ovenproof dish and smother with gorgeous spoonfuls of the sweet corn and potato mixture. Scatter over the grated cheese and place in the oven to bake for 30 minutes until the top is a delicious golden colour.
Tips
- This is extra tasty served with a green vegetable like cabbage or broccoli.
