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Amy Mustafa
By: Amy Mustafa
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| Monday, 18-Jun-2007 10:31 |
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SHEPERDS PIE
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SHEPERDS PIE
INGREDIENTS
Topping:
7 potatoes, peeled and cubed (boil until soft)
1/2 cup milk
1 tablespoon butter
1 teaspoon white pepper + salt to taste
Gratted Cheddar Cheese
Filling:
2 cubes beef bouillon
500g Lean Mince Meat
1 teaspoon ground garlic
1 tablespoon ground onions
1/2 cup of water
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups frozen mixed vegetables
Method:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash with milk and butter.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a large heavy skillet, saute mince meat until browned, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef bouillon, rosemary, salt, pepper, garlic and onion. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes and sprinkle generously with gratted cheddar cheese. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.
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