Shepherd's Pie

Traditional, yet easy and yum!  Will feed four people, more if you accompany it with vegetables or a salad.


4 medium potatoes
2Tbs butter
1/2 cup cream
1Tbs oil
1 onion, finely chopped
2Tbs mild mustard
500g beef mince
1 carrot, grated
1 swede, grated
1 stick celery, finely chopped
1Tbs parsley, chopped
1 cup water
1Tbs cornflour
1/2 cup tomato sauce
2tsp beef stock powder
1/2 cup grated cheese (either mozarella or tasty)

1. Preheat oven to 200 degrees celcius.
2. Peel and quarter the potatoes and cook until soft.  Drain, mash and add the butter and cream. 
3. Heat oil in a pan and cook the onion ovea medium heat for a couple of minutes before adding the mustard and mince.
4. Fully brown the mince before adding the vegetables and parsley.  Cook for a further couple of minutes.
5. Combine the water, cornflour, tomato sauce and stock powder before adding to the meat and vegetable mixture.
6. Bring to the boil while stirring.  Reduce the heat and allow to simmer for a couple of minutes.
7. Place the meat mixture into the bottom of a large casserole dish or any deep ovenproof dish.  Spoon the potato over the top and smooth out so that the top is even.
8. Sprinkle the top of the potato with cheese and bake for about 20 minutes or until golden.

Serves 4 - 6