Recipe: Shepherd's Pie

12 Russet Burbank potatoes, peeled and cut into half
2 tsp of salt
150 ml of milk
10 tbsp of butter
120 gm of grated tasty cheddar cheese
750 gm minced beef
1 small carrot, diced into cubes
1 packet of button mushrooms, chopped
½ a large white or yellow onion, diced
2 tbsp of green peas
1 tsp of ground black pepper
3 tbsp of Worcestershire sauce
3 tbsp of oyster sauce
1 tbsp of ketchup
2 tbsp of tomato paste
2 tbsp of dark soya sauce

1. Boil the potatoes in a large pot with 1 tsp of salt until tender. (Approx 20-25 mins)


2. While the potatoes are boiling, melt 4 tbsp of butter in a large frying pan and sauté onions and carrots. When the onions have softened, add the mushrooms and peas.


3. Next add the minced beef and stir until the meat is no longer pink. Add the pepper, Worcestershire sauce, oyster sauce, ketchup, tomato paste and dark soya sauce and cook over low heat for 10 mins.


4. Drain the boiled potatoes and add 1 tsp of salt, 6 tbsp of butter and 150 ml of milk and mash until not lumpy.


5. Place cooked beef in a 9” x 13” deep baking tray and top up with the mashed potatoes.


6. Sprinkle the grated cheese on top of the mashed potato and bake in an oven at 200ºC for about 20 mins or until cheese has melted and browned.
   
   Makes one 9” x 13” deep tray, serves 12