Beef Shepherd’s Pie with Potato and Cheese Mash

Beef Shepherd’s Pie with Potato and Cheese Mash

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 1, 2017.
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If you don’t have an oven-proof fry-pan, simply transfer beef mince filling to a medium, preheated baking dish and top with potato mash. Sprinkle over cheese and grill for 2-3 minutes, until cheese is golden.

Ingredients

Potato and Cheese Mash

  • 600g potatoes, peeled and diced 2cm
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1 cup grated Colby cheese

Beef Shepherd’s Pie

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 450g beef mince
  • 2 tablespoons beef spice mix
  • 1 cup frozen peas
  • 70g tomato paste
  • 1 ½ cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato sauce
  • 1 tablespoon cornflour, mixed with 1 tablespoon water

Cos Salad

  • ½ cos lettuce
  • ½ telegraph cucumber
  • 1 carrot
  • 2 teaspoons olive oil
  • 1 teaspoon vinegar (e.g. white wine, red wine)

Steps

  1. Preheat oven grill to high. Bring a medium pot of salted water to the boil. Cook potatoes in boiling water for about 15 minutes, until very soft. Drain, return to pot and mash with butter and milk until smooth. Season to taste with salt and pepper.
  2. While potatoes cook, heat a drizzle of oil in a large (preferably oven-proof) fry-pan on high heat. Cook onion, garlic, beef mince and beef spice mix for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned.
  3. Add peas, tomato paste, stock, Worcestershire sauce, soy sauce and tomato sauce to pan. Stir to combine and simmer on low heat for 3-4 minutes. Add cornflour/water mixture, stir to combine and simmer for a further 2-3 minutes, until thickened. Season to taste with salt and pepper.
  4. Spoon mashed potato over beef pie filling (in fry-pan), spread out evenly to cover, and sprinkle over cheese. Grill for 2-3 minutes, until cheese is golden.
  5. Tear lettuce leaves into smaller pieces; cut cucumber in half lengthways and thinly slice; peel and grate carrot. Add all to a medium bowl and toss with oil and vinegar. Season to taste with salt and pepper.
  6. To serve, divide beef shepherd’s pie and cos salad between plates.

Nutritional Information

Energy 2505 kj
599 kcal
Protein 33.6g
Carbohydrate 33.5g
Fat 35.9g