Individual shepherd’s pie recipe to create a modern twist on an age old favourite…
600g beef minced meat (the best quality you can get)
575g tomato based pasta sauce
500g potato, peeled, cut into chunks
300g sweet potato, peeled, cut into chunks
200g mushrooms, chopped coarsley
50g bacon (rindless), chopped
1 brown onion
1/4 cup milk
1/4 cup Worcestershire sauce
1 tablespoon vegetable oil
chopped parsley, for serving
Preheat over to 180 degrees Celcius (fan-forced).
Heat oil in a large heavy-based saucepan over high heat.
Add onion and bacon.
Cook, stirring for 2 minutes or until softened.
Add beef and cook, stirring for 5 minutes or until well browned.
Reduce heat to low and add mushrooms, tomato and Worcestershire sauces.
Cover and simmer for 15 minutes.
Place potato & sweet potato (with a pinch of salt) in a large saucepan and cover with water.
Cook for 15 minutes over medium heat or until soft.
Add milk and mash coarsley.
Divide sauce between 4 x 375ml ovenproof dishes.
Top with potatoes.
Bake for 10 minutes or until lightly browned and heated through.
Sprinkle pies with parsley and serve immediately.
Total time: 45 minutes (15mins prep + 30mins cook)