I love cooking, however cooking from scratch can be expensive and time consuming. Yet when being back at university eating right can be difficult. However this no-fuss shepherd’s pie is easy and perfect to have from frozen during the week and especially when those dark cold nights come rolling in.
To make my no-fuss shepherd’s pie you will need:
1 tbsp Sunflower oil
1 large onion, choppe
2-3 Medium Carrots
500g Beef/Turkey mince
2 tbsp Tomato puree
Large splash Worcestershire sauce
500ml Beef stock
900g Potatoes, cut into chunks
3 tbsp milk (optional)
grated cheese (optional)
What you need to do
Heat your oil in a medium saucepan, add your onions and carrots and soften.
When soft, turn up the heat and crumble in your mince
Add the tomato puree and Worcestershire sauce and fry for a few minutes
Pour over the stock, bring to a simmer cover and cook for 40 minutes. Make sure to uncover halfway through and stir occasionally.
Boil the potato’s in salted water for 10-20 minutes until tender.
Preheat your oven to 180/ Gas mark 4.
Drain your potato’s, mash with butter (milk is optional) adding your cheese if you wish.
Put the mince into an oven-proof dish, to with the mash and ruffle with a fork.
At this point the pie can be frozen up to a month
Bake for 20 minutes or until the top is starting to colour and the mince is bubbling through the edges.
Bake from frozen cook at 160/Gas mark 3 for 1 hour to 1 hour 20 minutes.
Leave to stand for 5 minutes before serving.
Jess & SGO