This easy, comforting Shepherd's Pie recipe is the perfect antidote to a cold winters day. It is also ideal for batch cooking and freezing ahead of time. It can also easily be made gluten free and Slimming World friendly. What's not to love?
Preheat your oven to 180deg (fan) 160deg (conventional).
Heat your olive oil in a large, heavy bottomed pan. Fry your, onions, celery and carrot for around 5-10 minutes until softened.
Add flour, stir well to coat everything, cook for a further 2-3 minutes.
Add in your mince, stirring to break up any large chunks. Fry until browned.
Pour in beef stock, tomato puree and Worcester sauce.
Season with salt and pepper, this is personal preference but I like to add lots of both in this recipe.
Cover and simmer for 40 mins.
Whilst your meat is simmering start to make your mashed potatoes.
Peel and chop your potatoes, place in cold water, bring to the boil for 15-20 minutes, depending on the type of potato.
When the potatoes are ready, drain and mash together with two eggs.
Put all of your meat into a large oven proof dish. Spread your mashed potato over the top, ruffle with a fork to give those delicious crunchy bits. You can also sprinkle some grated cheese on top too.
(At this point you can leave to cool and then freeze your pie for upto one month to get ahead with your cooking)
Bake in the oven for 25-30 minutes, until the mash is browning and the mince is bubbling at the sides.
Check that it is hot inside, it may take a few minutes longer if you cooked it straight from the fridge.