THE TASTIEST SHEPHERDS PIE
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2 carrots
1 onion
2 cloves garlic
2 sticks of celery
2 tsp oregano
1 tsp sweetener
1 rich beef stockpot ( or 2 beef oxos or 2 tsp chicken or beef bovril. )
1 tin of chopped tomatoes
908g of a mixture of swede and potato
1 egg
350g lean minced beef or lamb

peel and chop swede and potato, boil in a pan of water until tender. drain season and set aside. peel and finely chop onion, celery and carrot,
peel and crush garlic. add them to a pan sprayed with frylight. cook for 5 mins, then add mince, cook for 5 mins.
preheat oven to gas 6/ 200c
add tomatoes, stockpot, sweetener and oregano. stir to mix, bring to boil then set aside.
transfer to a pie dish. blend the potato and swede in a food processor and top mince. beat the egg and brush over the mash. bake for 30 mins.
bloody gorgeous.

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