Shepherds Pie

shepherds pie harvest foodstore

INGREDIENTS
1 red onion - finely chopped
2 carrots - roughly chopped
1 stick of celery - roughly chopped
4 swiss brown mushrooms - roughly chopped
2 cloves of garlic - finely chopped
A small bunch of fresh rosemary and/or thyme - finely chopped
Olive oil
500g lamb or beef mince - we recommend Cherry Tree Organics mince
1 x 400g tin of diced tomatoes -  we recommend Spiral tinned tomatoes
Half a stubby of beer - We used Coopers Pale Ale
Sea salt and freshly ground black pepper
1.5kg potatoes - we recommend dutch cream potatoes
100ml milk - we recommend Elgaar Farm Jersey Milk
A large knob of butter

METHOD
- Add onion, carrot and celery to saucepan and fry with a lug of olive oil on a high heat
- After 5 minutes add the finely chopped garlic, mushrooms and herbs
- After a few more minutes (when the veg has begun to sweat) add the mince
- Once mince is lightly browned, add beer and canned tomatoes. 
- Reduce heat and cook for 1 hour.
- Season with salt and pepper

- When vegetables and meat mix has half an hour to go, pre heat oven to 190 degrees
- Peel and roughly chop potatoes
- Boil potatoes until soft, drain, and mash along with milk, butter salt and pepper
- Poor vegetable and mince mix into a baking tray or pie dish, spoon mash evenly over the top, drizzle with olive oil and bake for 25mins