Shepherd's Pie



INGREDIENTS:

1lb (450g) Minced lamb (ground beef will do)

3lb (1.3kg) Powdery old potatoes such as
King Edwards

1 large or 2 small onion(s)

Gravy granules (or very thick gravy)

Cheese, grated (optional)

A handful of mixed vegetables such as
corn or carrots (optional)

Mixed herbs

Milk

DIRECTIONS:

1. Brown the mince in a fying pan. There is no need to add oil,
as the meat is fatty enough.

2. Finely chop the onion and lightly fry in a little butter until
clear.

3. Add the onions to the mince along with the mixed herbs and some
pepper.

4. Cover with water (or use meat stock and omit the gravy later,
thickening instead with cornflour) and simmer for 30 minutes.

5. Meanwhile peel, chop and boil the potatoes for 20 mins until
cooked.

6. Once the meat is cooked, skim off the excess fat then boil
rapidly to reduce the liquid until it just covers the mince and
onions.

7. Thicken the water with gravy granules (It should be very thick).
Alternatively, drain off all the water and add thick homemade gravy.

8. Drain the potatoes very well until completely dry. Mash with a
masher until smooth and free of any lumps.

9. Add butter to the mashed potato, taste and adjust the seasoning.
Add enough milk to make the mash very soft (heavy mash will not float
properly on top of the mince).

10. Put mince mixture in a shallow ovenproof dish.

11. Spread the mash on top of the beef then sprinkle the grated cheese
on top of the mash.

12. Spike the top with a fork then cook in a hot oven for about 30-50
minutes until the top is golden brown.

13. Serve with peas or beans.



Shepherd's Pie