Triple Decker Shepherd’s Pie (Recipe by Annabel Karmel)
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This recipe makes 6 mini-portions of shepherd’s pie which I freeze and use for a quick ready-made meal. Children love brightly coloured peas and sweetcorn and I have used them here as a tempting filling between meet and potato (you could also use baked beans). Instead of the cheese you could use 25g butter or margarine in the mashed potato.
Ingredients:
- 750g learn minced beef
- 1 small garlic clove, crushed (optional)
- Vegetable oil or margarine for frying
- 1 large onion, peeled and chopped
- 1 green pepper, de-seeded and chopped
- 1 red pepper, de-seeded and chopped
- 225g mushrooms, washed and sliced
- 1 x 800g tin tomatoes, chopped
- 1 beef or chicken stock cube
- 175ml water
- Marmite
- A few drops Worcestershire sauce (optional)
- 6 medium-sized potatoes, peeled and cut into chunks
- 50g Cheddar cheese, grated
- 50ml milk
- 275g mixed peas and sweetcorn
- 50g margarine
Brown the minced beef and garlic (if using) in the vegetable oil or margarine then chop it for a few seconds in a food processor to make it soft to chew. Meanwhile sauté the onion until soft, then add the green and red peppers and mushrooms and sauté for 3 to 4 minutes. Combine the beef with the onions and peppers and add the chopped tomatoes with their juices. Dissolve the stock cube in the water and add it, together with the Marmite and some Worcester sauce, if using. Simmer gently for about 20 minutes.
Meanwhile, boil the potatoes for about 25 minutes or until soft, and cook the peas and sweetcorn. Mash the potatoes with the cheese and milk. Preheat the oven to gas mark 4, or 180 degrees C.
Spread the mean in 6 individual ramekins, cover with a layer of peas and sweetcorn and top with mashed potato. Cook in the oven for about 20 minutes. Then dot the top with margarine and put under a hot grill for about 3 minutes until brown and crispy. Makes 6 portions.