Shepherds pie

Ingredients

• 1 kilo beef mince
• 1 roasted corn, kernels off
• 1 brown onion, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 eggplant diced
• 3 cloves garlic
• 2 field mushrooms diced
• ½ bunch of chopped parsley & thyme
• 3 tablespoons tomato paste
• 1 tablespoon mushroom soy sauce
• 3 tablespoons plain flour
• 5 potatoes, peeled
• Handful of grated cheese of your choice

Method

1. In a large frying pan, sautee all the diced vegetables in a little vegetable oil until they are softened, set aside.
2. Boil the peeled potatoes in salted water until they are tender, mash them with a little butter, white pepper and set aside.
3. In another large pot, on a very high heat brown off the mince, then add the plain flour, turn the heat down and cook for 5 minutes. Add the tomato paste and mushroom soy sauce and the rest of the vegetables, cook for a further 5 minutes.
4. Pour the meat and vegetable mix into a large casserole dish, smooth over top. Then place the mashed potato into a piping bag, and pipe over the mix covering it. Sprinkle with the grated cheese and bake in a preheated oven for 25-30 minutes or until golden brown on top.

• beef
• dinner
• family
• pie