ENTREE - Shepherd's Pie

By RHagan

Ingredients

• 1 lb ground beef or 1 lb lamb
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1/4 tsp celery salt
• 1 large onion, finely diced
• 3 -4 large carrots, finely diced
• 1 cup frozen peas/corn
• 2 tablespoons flour
• 1 tablespoon butter
• 1 can stewed tomotoes
• 2 tablespoons Worcestershire sauce
• 1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
• 1 egg, beaten
• grated parmesan cheese (optional)

Preparation

Step 1

Pre-heat oven to 200C/400°F.

Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and celery salt. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add can of stewed tomatoes and Worcestershire sauce. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using. Bake for about 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread to mop up that yummy sauce!