Not Your Average Shepherd's Pie

Ingredients:
750g quality mince beef
25g butter
1 medium brown onion, diced
1/4 cup plain flour
1/2 teaspoon dry mustard
1 1/2 cups chicken stock
1/4 cup chopped parsley
salt and pepper to taste
2 tbsp worchestershire sauce
2 carrots, peeled
1 can of champignons, sliced

Potato topping:
4 large potatoes, unpeeled
1/4 cup hot milk
30g butter
salt and pepper to taste
Tasty cheese, grated (optional)


Put potatoes and peeled carrots in a pot of cold water and bring it to a boil. After it comes to a boil, simmer for 30 minutes or until cooked (the carrots require a shorter cooking time). Test with a skewer if you are unsure. It should insert easily. Avoid testing too many time as the potatoes may become water logged. Once cooked, dice the carrots and peel the potatoes. I recommend that you let the potatoes steam dry for a few minutes before mashing.

Preheat oven to 210 degrees celsius.

Melt butter in a large pan. Add onions and cook until soft and golden. Next, sprinkle in the flour and mustard. Gradually add stock and stir until smooth. Bring to a boil and then simmer for a few minutes.

Add the mince, stirring occasionally until cooked through. Add the parsley, carrots, mushrooms and worchestershire sauce. Season with salt and pepper. Remove from heat and spoon into brushed casserole.

Mash the potatoes and combine with milk, and butter. Season with salt and pepper, and mix until smooth and creamy. Spread evenly over the meat mixture. Sprinkle a layer of cheese over the potato topping. The cheese is optional but it really adds a whole new dimension to the pie.

Stick the casserole in the oven and bake for 40 minutes. If you added the cheese, keep a look out after 20 minutes to ensure it doesn't get burnt. The pie (with or without cheese) should be a nice golden brown colour.

This recipe serves 6 but N and I can easily eat half the pie in one sitting.