Beef Shepherd's Pie
Ingredients:
For the filling:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
500g beef mince
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 cup beef stock
1/2 cup frozen peas
Salt and pepper, to taste
For the mashed potato topping:
4 large potatoes, peeled and chopped
2 tbsp butter
1/2 cup milk
1/2 cup grated cheddar cheese
Salt and pepper, to taste
Instructions:
Preheat oven to 200°C (400°F).
Heat olive oil in a large pan over medium heat. Add onion, garlic, carrots, and celery, and cook until softened.
Add beef mince and cook until browned. Drain excess fat if needed.
Stir in tomato paste, Worcestershire sauce, thyme, and beef stock. Simmer for 15 minutes until thickened.
Add frozen peas, season with salt and pepper, and remove from heat.
Meanwhile, boil potatoes in salted water until tender. Drain and mash with butter, milk, and salt.
Spread beef mixture into a baking dish. Top with mashed potatoes and sprinkle with cheese.
Bake for 20 minutes or until golden brown. Serve warm.