Shepherd's pie

Some calls it Cottage pie, some call it Shepherd's pie.. whatever you prefer to call it.. originally I think they used minced lamb not beef but I have bad allergy to lamb, so I used lean minced beef instead.. to make pattern on the top, just using fork making pattern cross both way.. Something easy for weeknight tea.

Ingredients

600 g brushed potatoes, peeled and cubed

3 cloves of garlic, halved

500 g lean minced beef 

2 tbs plain flour

1/2 cup beef stock

3 tbs tomato sauce

3 cups of mixed frozen vegies

1/2 tsp black pepper

1/2 cup shredded cheddar cheese

3/4 cup sour cream

1 tsp salt

Method

Put potatoes & garlic in the pot with a bit of water to cover, boil over high heat then reduce to simmer until tender approx 20 mins.

Preheat over 190 c

Brown minced beef over medium heat in a sauce pan then add flour, beef stock, tomato sauce and vegies, stir to combine, cook for 5 mins

Transfer beef mixture into casserole dish

Drain potatoes and mashed them a bit before add 1/4 cup cheese and sour cream.. Mashed together until smooth.

Spoon potatoes onto the centre of beef mixture, with fork spread potatoes from the centre to the edge to form top layer.

Sprinkle with remaining 1/4 cup cheese

Bake for 30 mins or until cheese is melted and golden.

Let cool for 10 mins before serving.