Posted in Slow Cook

Shepards Pie

Shepards Pie

Nothing screams home comfort like a good pie. This is a simple recipe and should feed 4.
Start with chopping one large onion and two cloves of garlic and gently fry with a bit of oil. Add two chopped carrots to the mix and 1 tsp of tomato purée keep cooking until the carrots are slightly soft. Add a packet off beef mince and cook until brown. Once the mince is brown add a can of chopped tomatoes and 200ml of water. I wash out the can with water which makes it easy. You can add some marmite at this point. It does not make the dish taste of marmite just simply adds a depth of flavour. (I promise!) Keep stirring and add some mixed herbs and a tiny sprinkle of chilli. Let this gently simmer over a low heat. In the mean time make the mash. Start by boiling 4 medium size, peeled and chopped potatoes for 15 minutes in boiling water or until soft. Then drain the potatoes and put back in the pan with a decent knob of butter and a splash of milk. Start mashing and if you need add more milk to make it smoother. Add lots of salt and pepper. Once your mash is nice and soft but the tomato mix into a oven proof dish and spoon the mash over the top until all the surface is covered. Grate some cheddar on the mash and cook for half an hour at 180. Serve with vegetables of you choice.



The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x

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