Shepherd's pie

A traditional recipe with perfectly seasoned mince and vegetables, topped with creamy mashed potatoes.

Serves 4-6 | Takes 1½ hrs

Ingredients

30ml olive oil

1 onion, finely chopped

1 small celery stick, finely chopped

2 carrots, peeled and finely chopped

1 small leek, finely chopped

2 garlic cloves, crushed

50g tomato paste

500g beef mince

15ml ground coriander

2 bay leaves

30ml soy sauce

For the topping

3 large potatoes, peeled and chopped

3 large sweet potatoes, peeled and chopped

45ml butter, chopped

10-12 baby carrots

Method

Heat the oil over medium-high heat and sauté the onion, celery, carrots, leek and garlic. Add the tomato paste and cook for 3 minutes. Add the mince and cook for about 8 minutes, stirring until done. Add the coriander, bay leaves and soy sauce and season. Reduce heat to medium low and cook for 20-25 minutes.

Preheat oven to 200°C. For the topping, cook the potatoes and sweet potatoes in salted boiling water for about 20 minutes until soft. Drain well. Mash the potatoes, mix in the butter and season. Cook the baby carrots in salted boiling water for about 5-8 minutes until tender.

Spoon the mince into a serving dish and top with the mash. Push the baby carrots into the Shepherd’s pie and bake for about 20-25 minutes until golden on top.

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