Recipe: Beef shepherd’s pie

Mashed potatoes, meat and veggies come together in a traditional, hearty pie that’s easy to make and comforting to eat. The Shepherd’s Pie shares their adapted recipe for this well-loved classic. This recipe serves four to six.

INGREDIENTS
For the filling
1 tbsp olive oil
1 medium onion, peeled and diced
300g raw minced beef 1 small carrot, peeled and diced
1 small tomato, seeds removed and diced
1 large celery, chopped
50g corn
2 tsp Worcestershire sauce
1 tbsp corn flour, mixed with 50ml water
Salt and pepper, to taste

For the topping
600g potatoes, peeled and quartered 5
0g butter Salt and pepper, to taste
50ml milk
100g mozzarella, shredded

DIRECTIONS

• Heat the olive oil in a frying pan, add the onions and cook until soft.

• Add the minced beef, stirring until it changes colour and is well cooked without any lumps.

• Add the carrots, tomatoes, celery, corn and Worcestershire sauce, mixing well for about 10min or until the vegetables are soft.

• Over medium heat, add the corn flour mixture and stir constantly until the meat and vegetable mixture thickens; season with salt and pepper. Add a little more water if it is too thick or sticky. Set aside.

• Place potatoes in a pot and fill with enough water to cover the potatoes. Cover the pot and bring to boil. Reduce to medium heat and boil gently until potatoes are soft, about 15min.

• Drain the potatoes and mash with the butter, salt, pepper and milk.

• Preheat oven to 200 deg C. Spread the meat and vegetable mixture evenly on the bottom of a 20cm baking pan. Cover with mashed potatoes and sprinkle cheese on top.

• Bake for about 20min, or until cheese is golden brown.

The Shepherd's Pie is located at 6 Eu Tong Sen Street, #B1-56, The Central, Singapore 059817; operating hours 11am to 9pm daily; tel: 6789 0707. Visit www.theshepherdspie.com for more information on menu options and delivery services.

This article was originally published in SimplyHer July 2011.