Wicklewoodwench’s Shepherd’s Pie Wiv Attitude

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs potatoes, peeled and chopped
• 2 ounces butter
• 6 ounces tasty cheese, grated
• 1 bunch spring onion, chopped
• seasoning
• 1 tomato, sliced
• 1 lb minced beef or 1 lb lamb
• 4 ounces button mushrooms, sliced
• 2 ounces frozen peas (optional)
• 2 large onions, chopped
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 2 beef stock cubes
• 2 tablespoons worcestershire sauce
• 2 tablespoons tomato puree
• 1 tablespoon marmite
• 1 (250 g) can plumb tomatoes in tomato sauce
• 1/4 pint water
• seasoning

Recipe

• 1 over a high heat, in a large pan of salted water, boil the peeled and chopped potatoes for approximately 20 minutes.
• 2 drain well, cover with a tea towel and set aside.
• 3 meanwhile preheat the oven to 180c.
• 4 in a large pan and over a medium heat,sauté the onions in the oil, once onions are softened add the garlic and mushrooms and continue to cook for a further 5 minutes.
• 5 increase the heat and add the minced beef, brown the meat by stirring frequently ensuring nothing burns.
• 6 reduce heat slightly and add the stock cubes, water, worcestershire sauce, tomato puree, marmite and tomatoes. mix well and continue to cook for 15 mins, stirring occasionally.
• 7 using a large metal sieve drain the beef mixture, retaining the gravy to serve separately.
• 8 place the beef mixture in a large casserole dish, stir in the frozen peas (optional) and season to taste, set aside.
• 9 in a small saucepan melt the butter and add the spring onion, sauté gently until the onions have softened and the butter has taken on the flavour of the onions.
• 10 with a potato masher or ricer mash the potato until smooth and creamy.
• 11 stir in the onion butter mixture and 4oz of the grated cheese, mix well and season to taste.
• 12 spoon the potato over the cooked beef and smooth with a pallet knife, run a fork over the smooth potato to decorate and garnish with the remaining cheese and some sliced tomato.
• 13 reheat in the oven for 15 mins or until cheese topping is melting and golden.
• 14 serve hot with retained gravy.