Mini Shepard’s Pie
I love this and make it often as it freezes very well and I make twice the amount good for the days I cant be bothered to cook (that's all too often these days.) and its a great winter warmer too
Method
- 1
Pre heat the oven to 190?C/375?F/gas mark 5.
- 2
Dry fry the mince and onion until brown. Add in the canned tomatoes, tomato purée, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes.
- 3
Meanwhile cook the potatoes and parsnips together in boiling salted water for 20 -30 minutes until soft and then drain. Mash them until smooth, stir in the butter, check for seasoning then spread the mixture on top of the pies. Sprinkle with sesame seeds then bake for 15 – 20 minutes until golden brown and heated through. you may need extra gravy and crusty bread
Mini Shepard’s Pie was taken from COOK VEGETARIAN
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- 1
Pre heat the oven to 190?C/375?F/gas mark 5.
- 2
Dry fry the mince and onion until brown. Add in the canned tomatoes, tomato purée, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes.
- 3
Meanwhile cook the potatoes and parsnips together in boiling salted water for 20 -30 minutes until soft and then drain. Mash them until smooth, stir in the butter, check for seasoning then spread the mixture on top of the pies. Sprinkle with sesame seeds then bake for 15 – 20 minutes until golden brown and heated through. you may need extra gravy and crusty bread