JENNY'S SHEPHERDS PIE

Jenny's Shepherds Pie image

Provided by jenny butt

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

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500 g ground beef (mince meat)
1 (440 g) can carrots (I use Golden Circle brand, including liquid)
250 g frozen peas and corn
1 large onion, peeled & rough chopped
2 Oxo beef cubes (beef stock cubes)
1/2 cup water (if needed)
1/4 teaspoon pepper sauce
6 large potatoes, peeled & diced
butter
1/8 cup milk
tomato ketchup (a generous squirt)

Steps:

Put all ingredients into a large chef's pan, including liquid in carrot can.
Put on high heat.
When starting to bubble, stir breaking up meat.
Reduce heat to low, continue to stir, do not allow to stick to bottom of pan.
Allow to simmer - uncovered - until sauce thickens.
Do not allow to dry out.
While meat mix is simmering, put diced potatoes in saucepan. Cover with water & boil.
When potato is cooked soft, drain and put into bowl.
Add in butter, and milk (do not make too runny) and mash.
Put meat mix into a large casserole dish.
Put mashed potato on top and spread over entire top of meat mix.
Put under grill until golden brown on top.
Serve whilst hot.