Sheperd's Pie
Servings 0
Ingredients
- 7 small – medium red potatoes peel, steam
- 700-800 g lean ground beef
- 1/3 c diced onion
- 2 garlic thinly sliced
- 1 tin sweet corn kernels drain and rinse
- 1 tin mushroom buttons drain, rinse, slice
- 1 tin carrot and peas drain and rinse
- 1 tsp each or to taste thyme (forgot to mention this on the vlog), rosemary, basil, cumin (optional but we love adding it to our meat pie most of the time), parsley, oregano
- Chicken bouillon powder to taste
- 200 ml water
- 3 tbsp strong baker’s flour
- 1/4 – 1/3 c unsalted butter
- Enough milk
- 1 tsp garlic powder
- Chicken bouillon powder to taste
- White pepper powder a generous pinch
- Pizza mozzarella as plenty as you like
Instructions
- Brown beef, stir in onion and garlic til soften
- Add in carrots, mushroom, corn and peas
- Season
- Pour diluted flour in water, stir to thicken, place filling on greased pan, top with some grated cheese
- Mash potatoes with butter, seasoning, and milk
- Add in some grated cheese to combine
- Spread on top of filling, then sprinkle with some more cheese
- Bake on preheated 400 for 20-25 minutes, take out and spread more cheese, and bake foe another 10-15 mins
- Let stand 5-10 mins, slice and enjoy 😊