Shepherd's or Cottage Pie

Preparation. 10 minutes. Cooking time: approx. 25 minutes

• 1 tablespoon oil
• 1 lb minced beef or lamb
• 2 tablespoons plain flour
• 1 cup beef stock
• 2 tablespoons chopped parsley
• pepper, to taste
• 4 medium sized potatoes, peeled and cooked
• A little milk
• 2 cups frozen mixed vegetables, thawed (peas, beans, carrots)
• 1/2 cup grated cheese
• 1/4 cup dried bread crumbs

Preheat the oven to 200 c.

Heat the oil in a frying pan, add the mince and brown, stirring for about 5 minutes.

Stir in the flour and cook, stirring, for 1 minute. Blend in the stock, parsley and pepper. Simmer, stirring, for about 5 minutes.

Mash the potatoes well and beat until smooth with some of the milk adding more if needed.

Spoon the meat mixture into an ovenproof dish.

Top with the vegetables and spread the mashed potato over the top.

Mix together the cheese and bread crumbs and sprinkle over the top.

Bake in the oven for 10-15 minutes, or until the tops are golden.

Any unused pie can be frozen in individual dishes for future use. Cool and freeze immediatly.

If using this recipe for babies and toddlers, omit the herbs and seasoning and if using a beef stock cube replace with water. This is because stock cubes can be high in salt content.

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