6/7 medium potatoes
butter
milk
salt
(1 lb.) ground beef or lamb,
1 large onion, chopped
2 carrots diced
frozen green peas
frozen corn
tomato puree
ketchup
Worcestershire sauce
2 beef oxo cubes and half pint of water or i/2 pint of beef stock
Salt, black pepper
grated storng chedder
Method
1. Peel the potatoes and cut into quarters. Cook in boiling salted water for about 15 minutes, or until just tender.
2. Drain and mash the potatoes with the butter and milk and season with salt and pepper.
3. Meanwhile, Sauté the meat until lightly browned, breaking it up with a wooden spoon if using ground meat. Add the onion and continue cooking for several minutes until the onion is translucent. Sprinkle the oxos over top, mixing well.add the puree and ketchup Add the stock or water , peas .corn and seasonings, reduce the heat, cover and simmer for 10 minutes. Pour the mixture into a buttered baking dish. Top with a layer of mashed potatoes and cheese and place in a 190° C (375° F) oven for 30-40 minutes until browned and bubbling. Serve immediately.
I like to make the meat sauce a day ahead .......it always tastes better ......I have given no amounts for a lot of things as it really is a how u want it to taste meal......
this pic is tripple the amount of what I used for the recipe ... As i made 3 of these pies in the picture for work ............
anyways thats my modern day twist on Sheperds pie ....... any questions please ask
and most of all enjoy .....
i just really add as I go along for taste etc .....
My father-in-law would agree with you --- he thinks that corn and mashed potatoes just don't go together, so when I make Shepherd's pie for them I leave the corn out. Personally though, I think the more veggies the better.
