Schwartz shepherd's pie

Yield: 4 servings

Measure Ingredient
450 grams Minced lamb or beef; (1 lb)
1 small Onion; chopped
100 grams Carrots; finely diced (4 oz)
2 teaspoons Schwartz Hot Chili Powder
25 grams Plain flour; (1 oz)
1 tablespoon Tomato pur‚e
150 millilitres Beef stock; ( 1/4 pint)
675 grams Potatoes; cubed (1 1/2 lb)
25 grams Butter; (1 oz)
50 grams Cheddar cheese; grated (2 oz)
3 tablespoons Milk
2 teaspoons Schwartz Mixed Herbs

In a large saucepan fry the mince, onion, carrots and Hot Chili Powder for 4-5 minutes until browned. Add the flour and tomato pur‚e and cook for a further minute. Blend in the stock. Bring to the boil. Cover and simmer gently for 15-20 minutes stirring occasionally. Transfer to a serving dish.

Meanwhile, bring a large pan of salted water to the boil and cook the potatoes until tender. Drain. Mash with the remaining ingredients. Spoon over the mince. Place under a pre-heated grill until golden.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes