Classic Shepherd's Pie
Recipe: #24515
July 29, 2016
Categories: Ground Beef, Cheese, Cheddar, Potatoes, Canning/Preserving, Sunday Dinner Oven Bake, No Eggs, Wine, Canned Tomatoes, Beef Dinner, Ground Beef Dinner, more
"From our local newspaper The West Australian. Times are estimated."
Ingredients
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- FOR MASH
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (505.1 g)
- Calories 671.2
- Total Fat - 40.5 g
- Saturated Fat - 15.4 g
- Cholesterol - 170.2 mg
- Sodium - 755.7 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 4.6 g
- Sugars - 7.1 g
- Protein - 49.2 g
- Calcium - 97.7 mg
- Iron - 6.7 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the olive oil in a big pot and add the vegetables, garlic and rosemary and saute for a few minutes to soften and then add remaining ingredients and bring to the boil and then simmer for 1 1/2 hours, you don't want to much liquid remaining.
Step 2
MASH - While cooking the mince, prepare the potatoes.
Step 3
Cook in salted water until tender and then drain and return the potatoes to the pot to dry out a little.
Step 4
Add butter and milk and season to taste and mash by hand or puree to desired consistency.
Step 5
Spoon mince mixture into an ovenproof dish and then spread over the mash and sprinkle over cheddar and cayenne and bake at 180C for about 35 minutes or until golden.
Tips
No special items needed.