Name: Shepherd';s pie
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 leeks sliced into rings; 150.00 g carrots scraped and sliced into rings; 125.00 g button mushrooms sliced; oil; 300.00 ml stock beef; 20.00 ml Worcestershire sauce; 30.00 ml fresh parsley chopped; sea salt and freshly ground black pepper; 4.00 potatoes peeled and chopped; 65.00 ml sour cream; 50.00 g cheddar cheese grated; 2.00 eggs extra-large, whisked

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Ingredients (12)

FILLING

2.00	leeks — sliced into rings
150.00 g	carrots — scraped and sliced into rings
125.00 g	button mushrooms — sliced
	oil

quantity basic mince mixture (see tips)

300.00 ml	stock — beef
20.00 ml	Worcestershire sauce
30.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper

TOPPING

4.00	potatoes — peeled and chopped
65.00 ml	sour cream
50.00 g	cheddar cheese — grated
2.00	eggs — extra-large, whisked

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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.