SHEPHERD’S PIE EXPRESS: DINNER IN UNDER 30 MINUTES

By Cindy

Ingredients

• 2 tbsp. olive oil
• 2 lb. lean minced beef, chicken or lamb
• Salt and black pepper
• 2 medium onions, peeled
• 1 medium carrot, peeled
• 2 garlic cloves, peeled and finely chopped
• Few thyme sprigs
• 2 tbsp. tomato purée
• 5 tbsp. Worcestershire sauce or 2 tbsp. A1 steak sauce
• 1-1/4 cup chicken stock
• 4 -6 medium sized russet potatoes
• 1-3/4 oz. butter
• 2 tbsp. finely grated parmesan or cheddar, plus extra for grating over the top
• 1 tsp. Colemans English mustard (if using English mustard powder, use less than 1/4 tsp.)

Details

Adapted from rachaelray.com

Preparation

Step 1

Method

1. Set oven to broil

2. Add the potatoes to a pan of salted water, bring to a boil and cook until tender. Drain and return to the hot pan for 15 seconds or so to dry out, then take off the heat. Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and mustard. Taste and adjust the seasoning

3. Heat oil in large frying pan. Season the ground meat with salt and pepper and fry until nicely browned

4. Throw onions, carrots and garlic into a blender and pulse until finely grated. Mix in to meat mixture along with thyme and cook out until they soften. Add tomato puree and cook for a couple of minutes to incorporate

5. Once the mixture starts to dry off, add the Worcester sauce and reduce until it is almost evaporated. Sprinkle to flour and combine well

6. Add chicken stock. Bring to boil and reduce to simmer for 15 minutes to braise. The mixture should be thick and glossy. Remove from the heat. Sauce should coat the back of a spoon

7. Spoon the mince mixture into the bottom of a 2 L pie dish. Spoon the mashed potato on top and rough up the surface with a fork. Grate over some extra cheese and broil until bubbling and golden brown

Enjoy!