Super shepherd's pie

Comforting, filling and delicious, shepherd's pie topped with creamy mash should definitely be part of your recipe repertoire

Serves: 4-5
Takes: 1 hour 10 minutes

Nutritional information per portion (based on 4 servings)
425 Cals - 21% GDA
10g Sugar - 11% GDA
19g Fat - 27% GDA
8g Sat Fat - 40% GDA
1.1g Salt - 18% GDA

1 portion of vegetables

Equipment:
2 large pans
colander
ovenproof dish

What you need:

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 500g minced beef
• 2 tsp plain flour
• 300ml beef stock
• 1 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 2 large carrots, diced small
• 1 tsp dried mixed herbs
• 700g floury potatoes
• 3 tbsp milk
• ¼ tsp grated nutmeg
• knob butter
• 198g can Green Giant Sweetcorn, drained
• 40gstrong cheddar cheese, grated

What you do:

1. Heat the oil in a large non-stick pan, add the onion and cook for 3 minutes. Add the minced beef and stir to break up the meat until browned. Stir in the flour then add the stock, tomato puree, Worcestershire sauce, carrots and herbs. Bring to simmer, stirring, then cover and cook gently for 25 minutes. Season if needed
2. Meanwhile peel and chop the potatoes into even sizes, cook them in a large pan of boiling salted water until tender. Drain well and return to the pan.
3. Heat the oven to 200C/gas 6. Mash the potatoes until smooth then add the milk, nutmeg, butter and beat together, add the sweetcorn and mix again, season if needed.
4. Spoon the mince mixture into a 1.7 L ovenproof dish and level. Place spoonfuls of the sweetcorn and potato mixture on top then level with a fork sealing in the filling particularly around the edges. Scatter over the cheese and place in the oven to bake for 30 minutes until the top is golden.
5. Serve with a green vegetable such as cabbage or broccoli.

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