Name Shepherds pie


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* 25g (1 oz) Stork margarine
* 1 large onion, peeled and chopped
* 25g (1 oz) plain flour
* 275ml (1/2 pint) stock
* 450g (1 lb) minced beef
* 1 x 15ml spoon (1 tablespoon) tomato puree, (optional)
* Salt and pepper

* 450g (1 lb) potatoes, freshly cooked
* 25g (1 oz) Stork margarine
* 2x 15ml spoons (2 tablespoons) milk

1. Melt Stork in saucepan and fry onion over low heat until cooked.
2. Add flour, and stir over low heat until beginning to brown.
3. Remove from heat gradually stir in stock. Add remaining ingredients. Bring to the boil, cover and simmer very gently for 30 minutes. Pour into an 850ml (1 1/2 pint) dish.
4. For topping: mash potatoes with Stork, milk and seasoning, Carefully spread over meat and mark top with fork.
5. Place under hot grill for 5 minutes until golden brown or bake in pre-heated moderately hot oven (190°C, 375°F, Gas No. 5) for 15-20 minutes. Serve with green vegetables or carrots.
NB: This recipe can be made using cold cooked meat minced, at stage 3: simmer for 5 minutes only.

Serves: 4
Preparation time: 25 mins
Cooking time: 35 or 45 mins
Freezing note: This can be frozen after placing potato on top but before grilling. Make it up in a foil dish with a lid.

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