Shepherd's Pie

This recipe is the ultimate antidote to this weather. I would recommend that you buy a potato ricer to help you make recipes like this one. I use a potato ricer whenever I’m making mashed potatoes. Since the mash is so smooth and soft, there’s no need to add any butter.

Prep Time: 20-25 minutes
Cook Time: 20 minutes

Serves: 2

Nutritional Information:

• Protein: 21g
• Fat: 37g
• Carbohydrates: 7g
• Calories: 410

Ingredients:

• 1 tbsp olive oil
• 2 onions,finely chopped
• salt and pepper
• 2 garlic cloves, crushed
• 450g lean minced beef
• 200g tinned chopped tomatoes
• 3 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 2 bay leaves
• 4 medium potatoes, peeled and quartered

Method:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Heat the olive oil in a large pan over a medium heat. Add the onions and a pinch of salt.
3. Cook for about 5 minutes, until softened. Add the garlic and cook for 2 minutes.
4. Add the mince and cook for about 10 minutes, until browned. Stir in the chopped tomatoes,Worcestershire sauce, tomato purée and bay leaves and bring to the boil.
5. Reduce the heat,cover and simmer for about 15 minutes,stirring occasionally. Meanwhile, make the mash. Boil the potatoes in salted water for 10–15 minutes, until tender. Drain,season and mash well.
6. Place the cooked mince in a large ovenproof dish and top with the mash. Bake for 20 minutes.
7. Divide the pie between warmed serving plate