Shepherds Pie
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Ingredients
- 500g organic beef mince
- 500g tomato passata
- 1 red onion finely diced
- 1 large clove garlic finely minced
- 1 large carrot finely diced
- 1 large stick of celery finely diced
- 3 large brown mushrooms diced
- 2 ½ tsp Urban Forager Beef Stock Concentrate
- ¼ cup red wine (don’t go too cheap here!)
- 1 good lug of organic Worcestershire sauce
- 1 good lug of Beerenberg Tomato sauce
- Dash of cream or full cream milk
- 1 sprig of rosemary stalk removed and finely chopped
- 1 sprig of thyme stalk removed
- ¼ tsp dried marjoram
- 1 large sweet potato, peeled and cut into smallish pieces
- 1 tbsp butter
- Salt and pepper to season
- oil of your choice
Filling:
- Preheat oven to 180C
- Add onion, carrot and celery and cook on a very low heat until well softened
- Add crushed garlic and cook through for a further 30 seconds
- Add the mushrooms, herbs, worcestershire sauce and cook until a little caramelized, then add the mince, and brown
- Add 2 Tsp of Urban Forager Beef Stock Concentrate and stir in well
- Cook for further 30 seconds then add the wine
- Turn the heat up to a gentle boil and cook for a minute to burn off the alcohol
- Stir in the Passata
- Add a dash of milk or cream to take away any acidity, then cover and reduce heat to a gentle simmer for about 30 mins
- Do a taste test, and season if needed – you may need to add a dash of the tomato sauce here or a little rapadura sugar to further balance the acidity
- Remove from heat and spoon into little pots or large serving dish
Topping:
- Cook the sweet potato in a medium sized pan of boiling water for 20 minutes or until tender, but not falling apart
- Drain the potatoes well
- Add the butter and mash roughly
Assembley:
- Add the meat filling to the ramekins or pie dish and top with Sweet potato
- You can grate a little cheddar on top if you like.
- Place in oven for 20-30 mins or until golden and a bit crispy on top!
- I like to serve with some steamed garden greens and peas!
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