Assigned Tags / Keywords:

beef, British, main dish, potato, shepherd's pie, vegetables, Worcestershire sauce

Ingredients per portions

450 g	beef, lean and minced
900 g	potatoes
1 tbsp	tomato puree
1 tbsp	Worcestershire sauce
1	onion, large
150 ml	stock, beef
2 tbsp	vegetable oil
	salt and pepper
2 tsp	herbs, dried, mixed
60 g	butter
60 g	cheese, grated

Preheat the oven to (180°C/350°F)

Peel and halve Potatoes, boil in lightly salted water until soft. Mash Potatoes add milk and butter to make potatoes light and fluffy. Season potatoes with salt to taste. Cover mashed potatoes to keep warm, set aside.

Peel and slice onions. Put vegetable oil in a saucepan and heat, add onions and cook on a moderate heat until soft and golden brown. Stir in tomato puree, herbs, pepper, and Worcester sauce and stir. Add in the minced beef, continue stirring until mince begins to turn brown, add in the stock and stir for 1/2 minutes.

Transfer ingredients to an ovenproof dish, cover with the warm mashed potatoes. Run a fork over the top of the potatoes horizontally to create a pattern. Sprinkle some grated cheese over top. Place in the centre of the oven and bake for 40-45 minutes, until golden brown.

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