Shepherd's Pie

 

2-3 tablespoons (30-45ml) olive oil

1 1/2 pounds (680g) mixed (beef and pork) ground beef

1 large yellow onion, chopped

4 garlic cloves, finely sliced

2 carrots, peeled and chopped

fresh thyme leaves

fresh rosemary 

1 teaspoon cumin powder

1 teaspoon cayenne pepper

1 tablespoon (15ml) Worcestershire sauce

2 tablespoons (30g) tomato paste

1 cup (240ml) chicken stock

2 tablespoons (15g) flour

1 red bell pepper, chopped

2 tablespoons (30g) tomato ketchup 

1 can (280g) corn kernels 

fresh parsley

1. heat olive oil, add onions and cook until soft. Add meat and brown. Season with salt

2. add garlic, carrots, thyme, rosemary, cumin, cayenne and Worcestershire sauce, and cook for 5 minutes

3. add tomato paste, and mix well. Pour stock, add flour and mix well

4. mix in bell pepper and ketchup, cook for 30 minutes. Add parsley, and corn right at the end of the cooking time. Check for salt & pepper seasoning

Mashed Potatoes

1. peel, and cut potatoes in equal sized pieces. Boil until very tender

2. drain, return to cooking pot, and at very low heat, make sure all the water dries out

3. in the meantime, warm up some milk together with butter

4. pass potatoes through a potato masher, and add the milk/butter mixture. Mix with wooden spoon vigorously 

5. mix in some sour cream or crème fraîche, and season with salt, pepper and freshly grated nutmeg

Assembling

1. place the meat mixture in an oven proof dish, and top with mashed potatoes 

2. sprinkle generously with shredded cheese of your choice

3. bake at 400°F (200°C) for 30 minutes, or until cheese is brown and bubbly