You can’t go past organic beef shepherd’s pie for a one-dish Sunday dinner the whole family will enjoy after a long day in the fields. Shepherd’s pie is one of the most simple and comforting dishes for a satisfying winter feast.
Ingredients (serves 4)
800g Royal Blue potatoes, peeled, chopped
500g organic beef mince
1 brown onion, halved, diced
1 carrot, peeled, diced
2 celery sticks, trimmed, diced
2 tbs plain flour
500ml (2 cups) beef stock
2 tbs Worcestershire sauce
1 tbs tomato paste
Salt & ground black pepper
125ml (1/2 cup) milk
Melted butter, to brush
1 tbs olive oil
Preparation Time 10 minutes
Cooking Time 65 minutes
1. Heat oil in a large frying pan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add organic beef mince and cook, stirring to break up any lumps, for 5 minutes or until beef changes colour.
2. Add the flour and cook, stirring, for 3 minutes or until combined. Add stock, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce has thickend. Taste and season with salt and pepper to your liking.
3. Cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher to mash potatoes until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper to your liking.
4.Preheat oven to 200°C. Spoon beef mince mixture into an ovenproof baking dish. Top up with mashed potato and spread over the beef mixture. Brush with melted butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve warm with a selection of roasted vegetables.
Desiree potatoes can be used instead of Royal Blue potatoes.