Big Red Shepherd's Pie

Rowie Dillon

Cook Time 50 minutes

Servings 4-6

Ingredients

2 tbsp olive oil
800g beef or lamb mince
1 brown onion, diced
1 carrot, diced
1 stick celery, diced
1 tsp thyme, chopped
1 tsp rosemary, chopped
1 x 420g can of Heinz Big Red Tomato Soup
300ml beef stock
1 tbsp flour
1 bay leaf
salt & pepper

Topping
800g potatoes, peeled
20g butter
100ml cream
½ cup grated cheddar
salt
white pepper

Method

Preheat oven to 180°c.

Heat oil in a pan over medium-high heat. Add onion, carrot and celery and cook for 5 minutes or until soft. Add the minced meat and cook, stirring to break up any lumps, for 5 minutes or until brown.

Add bay leaf, thyme and rosemary. Sprinkle on the flour, stirring well. Cook for 2 minutes or until combined.

Pour in Big Red Tomato Soup and stock and bring to the boil. Reduce heat and simmer for 15 – 20 minutes, stirring occasionally. Remove bay leaf. Season with salt and pepper to taste.

Meanwhile, cook potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pot with butter and cream. Mash until smooth. Season with salt and white pepper.

Spoon mince mixture into an ovenproof baking dish. Top with mashed potato, spreading it evenly across the mince. Sprinkle with grated cheddar cheese.

Bake in oven for 15 – 20 minutes or until golden brown.
Serve with a green salad.