Week 3 Wednesday Night - Shepherd's Pie & Veges

This is an oldie but a goodie!  I turn this particular recipe into a vegetarian option simply by using a tin of lentils.  It's a fabulous option for a cold winter's night and a very quick and easy meal to create!

I serve this with steamed julienne carrots and broccoli freshly harvested from my garden.

SHEPHERD'S PIE

INGREDIENTS

1 tbsp olive oil
1 onion, chopped
500g mince (or 1 tin of drained lentils for vegetarian option)
2 tbsp flour
1 tbsp tomato paste
1 tbsp tomato relish
1 tbsp Worcestershire sauce
3/4 cup beef stock (or vegetable stock for vegetarian option)
4 large potatoes, chopped into chunks
1 tbsp butter
2 tbsp chives, chopped
1/2 cup cheese, grated
salt & pepper

METHOD

1. Preheat oven to 190°C.
2. Bring a pot of water to the boil and add potatoes.  Cook until tender.  Drain, mash with 1 tbsp butter, chives, 1/4 cup of cheese and season with salt and pepper then set aside.
3. Heat oil in a frying pan and add onion.  Cook until transparent.
4. Add mince and brown.
5. Stir in flour and cook for 1 minute.  
6. Add tomato paste, relish, worcestershire sauce and stock.  Bring to the boil and allow to simmer for 5 minutes.
7. Put mince mixture into a pie dish and top with mashed potato mixture.  Sprinkle remaining cheese on top and bake for 20 minutes until golden.