Shepherd’s Pie
Cook Time 1 hour
Servings 4
Ingredients
For the Potato Topper
450g Sebago potatoes, peeled and roughly chopped
1 egg
20ml skim milk
Salt & pepper, to taste
20g Grano Padano cheese
For the Pie Filling
450g lean beef mince
5ml extra virgin olive oil
130g brown onion, finely diced
130g celery, finely chopped
130g carrots, peeled & finely diced
15g tomato paste
2 cloves of garlic, peeled & minced
50ml of red wine
200ml beef stock
1 small pinch of ground bay leaves
1 small pinch of dried thyme
5ml Worcestershire sauce
1 tablespoon cornflour
Salt & pepper, to taste
Method
Heat olive oil in a large saucepan, over medium heat. Sauté the onion, celery and carrots for 4 – 5 minutes or until translucent. Then add the beef mince and cook for a further 10 minutes until slightly caramelised. Add garlic & tomato paste and cook for a further two minutes.
Add red wine and bring to a simmer for two minutes. Then add beef stock, Worcestershire sauce, bay leaf & thyme; then simmer for five minutes. Form a slurry with cornflour & water and gradually stir into sauce, then allow to thicken. Season with salt & pepper, then allow the mix to cool.
Boil potatoes until tender, drain then mash until smooth. Mix in egg, skim milk, salt & pepper.
Pre-heat oven to 180°c. Place filling in a 20 cm x 30 cm oven-safe dish, top with mashed potato mix, then sprinkle grana padano evenly over the top. Bake for approximately 10 minutes or until the cheese is golden.
Serve with steamed greens or a side salad.