Our take of the infamous Shepherd's Pie. Perfect for a comforting meal, and it also freezes well!
Ingredients:
Serves 4-6
6 big potatoes, peeled and quartered
800g minced beef
1 carrot, chopped
1 onion, chopped
1/2 cup frozen peas
bay leaf
2+2 tbsp butter
2 tbsp flour
1 cup beef stock
2 tsp Worcestershire sauce
about 1/4 cup milk
salt
pepper
paprika
1/4 cup grated parmesan cheese
Directions: Preheat oven to 180 degrees Celsius. Start by cooking the potatoes in boiling water. In the meantime preheat a large pan over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper, and add the bay leaf. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook vegetables with meat 5 minutes, stirring frequently. In a second small pan over medium heat cook butter and flour together for about 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for about 1 minute. Add gravy to the meat and vegetables, and stir in peas. After the potatoes are cooked and soft, drain from the cooking water and add the milk and butter, and season with salt. Mash through until smooth. Place the meat mixture in a 10x8 inch dish, and top with the mashed potatoes. Run a fork on top of the potatoes to provide some texture, and sprinkle with a little paprika and with the grated parmesan. Put in the oven until the potatoes have a nice brown colour.
This is a delicious Korean rice dish which does take some time to prepare but its absolutely delicious. You can make it with meat or even leave it vegetarian, and add or remove any of the other ingredients as you wish. Note that the sauce is a bit spicy! Make sure to cook the ingredients in the sesame oil, as its flavour makes all the difference.
