Super shepherd's pie
You can't beat shepherd's pie for top comfort food. Use floury potatoes and mature cheddar and serve with green veg.
Serves: 4-5
Takes: 1 hr 10 mins
1tbsp vegetable oil
1 large onion, chopped
500g minced beef
2tsp plain flour
300ml beef stock
1tbsp tomato puree
1tbsp Worcestershire sauce
2 large carrots, diced small
1tsp dried mixed herbs
700g floury potatoes
3tbsp milk
1/2tsp grated nutmeg
Knob of butter
198g can sweetcorn, drained
40g strong cheddar cheese, grated
1. Heat the oil in a large non-stick pan, add the onion and cook for 3 mins. 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 a simmer, stir then cover and cook gently for 25 mins. Season if needed
2. Meanwhile, peel and chop the potatoes into even sizes and 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 mark 6. Mash the potatoes until smooth then add the milk, nutmeg and butter and beat together. Add the sweetcorn and mix again - season if needed.
4. Spoon the mince mixture into a 1.7-litre 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 bake in the oven for 30 mins until the top is golden. Serve with green vegetables such as cabbage or broccoli.
Per serving: (based on 4 servings) 435 calories; 10g sugar; 19g fat; 8g saturated fat; 1.1g salt
More recipes:
Individual shepherd's pie with sweet potato topping
Vegetarian shepherd's pie
Cottage pie
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