Picture from stay at home mom dot com au
Shepherd's Pie is my all time favorite, this recipe adapted from Kuali by Amy Beh many years back but I modified the recipes a little. Successfully made a tasty Shepherd's pie on the first try with this recipe, definitely worth trying.
300g minced beef
200g big onions, sliced
2 cloves garlic, chopped
250g carrots, sliced / cubed
200g button mushrooms, sliced thinly
3 tomatoes, chopped
1/2 tbsp sugar
Salt to taste
1 tbsp Worcestershire sauce
1 cube beef stock (optional)
1kg potatoes, boiled, peeled and mashed
3/4 cup grated cheese (optional)
2 tbsp sour cream (optional)
Salt lightly (optional)
To make topping: Mash the potatoes and mix in all other ingredients under topping above, combine well. If you opt for cheese, sprinkle the grated cheese on top of the topping at the final stage before baking the pie.
To make filling: Heat about 2 tbsp oil in a wok and stir fry (A) till onions turn limp and soft. Add minced beef and stir-fry well. Stir in (B) and allow to shimmer till vegetables are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool.
To make the pie: Spoon the cooked filling into an oven proof 2.5 liter pie dish. Spoon the topping on top of the filling and spread evenly. Finally you may stride the topping with fork to create lines for decoration like picture above. (Sprinkle the grated cheese at this stage if you opted for cheese)
Bake the pie in preheated oven at 200 to 210 degrees Celsius for about 25 to 30 minutes or until pie is golden brown.