Yajambee Shepherd’s pie

INGREDIENTS

POTATOE TOPPING
900g of potatotes
2 tbsp of butter
Splash of milk
Handful of shredded cheddar cheese or parmesan (or both )
Salt and pepper to taste

MEAT FILLING
Packet of Yajambee mince
1 tbsp oil of your choice
1 onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
¼ cup of beef stock/broth
1 ½ tbsp tomatoe paste
1 tbsp Worcestershire sauce
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 cup of frozen peas
Salt and pepper to taste

INSTRUCTIONS

1. Place potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13-15 minutes, or until the potatoes are soft when pierced with a fork.
2. Drain the potatoes, then return to the pot. Add the rest of the ingredients and mash until creamy.
3. Preheat your oven to 200 Celsius.
4. In a large pan, heat the oil on medium heat. Add the onion, carrot, celery and garlic and sauté until soft. Then add the beef and cook until brown. Use your spatula to break up the meat while cooking.
5. Add the broth, tomatoe paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer until the sauce is slightly thickened.
6. Add the frozen peas and stir together.
7. Transfer the meat filing to an oven proof dish and flatten the meat with the back of your spoon.
8. Dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges. If desired, create texture in the potato topping with a spoon or fork.
9. Bake the Shepherd’s pie until slightly golden, about 25-30 minutes. You can broil the top for 1-2 minutes as well.