Shepherds Pie - Gluten Free
Ingredients
- 500 g potato
- 500 g butternut
- 80 ml cream or stock
- 500 g beef mince
- 1 carrot large
- 1 onion medium
- 2 tbsp butter
- 2 tbsp cornflour
- 250 ml beef stock
- 2 tsp Worcestershire sauce
- 1 tbsp Chutney
- 1/2 cup frozen peas
- salt and pepper to taste
Instructions
- Peel and cube potatoes and butternut, boil in salted water till tender. Drain and smash with the cream. Mix well to combine. Season with salt and pepper.
- Meanwhile. Pre-heat the oven to 190C. Peel and slice the carrots into half moons. Chop the onion roughly and set aside.
- Heat a heavy based pan and fry the mince in batches till golden. Return all the mince back to the pan, add the onion and carrots and fry for a further 5 minutes or till onion and carrots are soft. Season with salt and pepper.
- Add stock to the mince. Let it boil. Mix the cornflour with 2 tbsp cold water and add to the mince mixture. Make sure the sauce thickens evenly. Mix well. Add the Worcestershire sauce and chutney. Season to taste.
- Add the peas and stir to combine.
- Put the mince mixture into a casserole dish. Top with the potato & butternut mash. Bake in a pre-heated oven for approx 20 min or till it begins to brown the potatoes.
- Take the pie out of the oven, serve with a salad or veg of choice.
Notes
Use just butternut or just potatoes as the topping, the two combined is an alternative and makes the pie a little sweeter.
Tried this recipe?Let us know how it was!
