Shepherds Pie - SA
Ingredients
- 1 kg potato
- 1 egg yolk only
- 80 ml cream or stock
- 500 g beef mince
- 1 carrot large
- 1 onion medium
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 250 ml beef stock
- 2 tsp Worcestershire sauce
- 1 tbsp Chutney
- 1/2 cup frozen peas
- salt and pepper to taste
- paprika to sprinkle
- fresh parsley optional- to serve
Instructions
- Boil potatoes in salted water till tender. Drain and smash. Combine cream and egg yolk and add to the potatoes. 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.
- In a separate sauce pan. Heat butter and flour. Till well combined and bubbling (approx 1min). Add stock gradually till it forms a medium thick gravy. Add the Worcestershire sauce and chutney.
- Pour sauce into the mince, add the peas and stir to combine. Adjust seasoning if necessary.
- Put the mince mixture into a casserole dish. Top with creamy potatoes and sprinkle with the paprika. 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 sprinkled with chopped parsley (optional).
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