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Shepherd's Pie |
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1 tablespoon oil 1 large onion, chopped 1 pound ground beef 1 carrot, diced 1/4 pound mushrooms, sliced 1 teaspoon dried mixed herbs salt and pepper 2 tablespoons all-purpose flour 1 1/2 cups beef stock 1 1/2 pounds potatoes, boiled and mashed lump of butter parsley sprigs, to garnish (optional) |
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Heat the oil in a large pan. Add the onion and cook for 5 minutes, then stir in the meat and cook until lightley browned. Add the carrot, mushrooms, herbs and seasoning. Stir in the flour, then pour in the stock, stirring. Turn the meat mixture into the soaked clay pot. |
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Cover the meat mixture with the mashed potatoes and mark the top with a fork. Dot with butter. Cover the pot and place in the cold oven. Set the oven at 450F. Cook for 30 minutes. Uncover the pot and cook for a further 15 minute. Serve piping hot, garnished with parsley. |
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Serves 4
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