Shepherd's Pie Recipe

SHEPHERD’S PIE (SERVES 2) Ingredients 450g potatoes, peeled & roughly chopped 1 packet Ramly’s Mince Meat 180ml cold water 2 tablespoons butter 4 teaspoons gravy powder (McCormick’s Beef&Herbs Gravy or you can use Knorr’s Beef cubes) 1 cup semi-skimmed milk (UHT) – depends on the potatoes 2 tablespoons tomato puree 1 tablespoons (olive) oil 1 dessertspoon Worcestershire sauce (Lea&Pearins / Maggi/ or simply soy sauce) 1 big onion, finely chopped 1 clove of garlic 1 teaspoons TESCO Italian Herbs Salt & pepper 1 cup of carrot finely chopped/grated 25g cheddar cheese, grated for topping or substitute with breadcrumbs Cooking and preparation time: 40 minutes

Methods: 1. Pre-heat the oven to 230ºC. Boil potatoes with garlic, in salted water until tender. Using your hands, marinate mince meat with the Italian herbs and Worcestershire sauce. 2. Meanwhile heat the oil in a separate pan, add the onion and fry gently for 3 mins until the onion is soft. Add the mince meat and wok gently for 5 mins. 3. Blend the gravy powder with a little cold water and add the remaining water and add to the pan with the tomato puree. Add in the carrot. Stir over a low heat until thickened. Season to taste and place in an oven proof casserole or pie dish. 4. Drain the potatoes, add milk, butter and mash together until smooth. Place potato topping over the meat filling and puff up with a fork. Sprinkle over the grated cheese. 5. Bake for 20mins until the topping is golden. Serve immediately.