Shephard's Pie

Shephard’s Pie

1 tbs butter
1 tbs olive oil
1 tbs finely chopped white onions
1 1/2 cups minced beef
1/4 cups grated carrots
a good pinch of ground black pepper
salt to taste
1 tbs tomato paste
2 bay leaves
1/4 cup peas
4 cups mashed potatoes, not too thick, add some milk to make it a bit runnier
2 tbs grated mozzarella cheese
1/4 cup breadcrumbs
some extra knobs of butter
3/4 cup water

Fry the onions in a mixture of olive oil and butter until the onion is translucent. Add the minced beef and stir-fry till browned. Then add the carrots, peas, tomato paste, water, black pepper, salt and bay leaves. Bring the mixture to a boil, then simmer for about 10 minutes until the mixture is a bit dry. Remove from heat, set aside. In a heat-proof baking dish, spread half the mashed potatoes at the bottom of the dish. Spread the beef mixture on top, then the remaining mashed potatoes on top of the beef. Sprinkle with breadcrumbs and mozzarella cheese. Place a few knobs of butter on top and bake for about 20 minutes until the cheese and breadcrumbs turn into a golden colour. Serve!

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