Shepherd';s pie

Recipe from: 1/23/1997 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • FILLING
  • 2
    leeks, sliced into rings
  • 150
    g
    carrots, scraped clean and sliced into rings
  • 125
    g
    fresh button mushrooms, sliced
  • oil
  • 1
    quantity basic mince mixture (see tips)
  • 300
    ml
    beef stock
  • 20
    ml
    Worcestershire sauce
  • 30
    ml
    finely chopped parsley
  • salt and freshly ground black pepper
  • TOPPING
  • 4
    medium potatoes, peeled and chopped
  • 65
    ml
    sour cream
  • 50
    g
    Cheddar cheese, grated
  • 2
    extra-;large eggs, whisked
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Spray on ovenproof dish with non-stick spray. Sauté; the leeks, carrots and mushrooms in little oil until tender. Add the mince mixture, beef stock, Worcestershire sauce and parsley. Simmer until the mixture thickens. Season with salt and pepper if necessary. Spoon into the prepared oven dish. (The mixture may be prepared up to this stage and frozen.) Boil the potatoes in salted water until tender, drain and mash. Add the sour cream, cheese and eggs and mix. Spoon the potato over the mince. Bake for 25 to 35 minutes or until the potatoes turn brown.
 

Read more on: bake
 

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