Shepherd's PIe

Shepherd's Pie

500g pack lamb or beef mince

1 Tbsp sunflower oil

1 large onion, chopped finely

2 cloves garlic crushed

2-3 medium grated carrots

1 cup frozen peas

2 Tbsp tomato purée

400ml beef stock

Topping:

900g potatoes, cut into chunks

1 cup Tatua Mascarpone

200g grated cheese

3 tbsp milk

1 tsp garlic powder

Salt and pepper to taste

Paprika

Preheat the oven to 200°C.
Add olive oil to a large pot set on medium/high heat and heat for a minute or two. Then add in chopped onion & garlic and sauté until fragrant.
Add beef to pan and cook until browned, seasoning with salt and pepper.
Then add stock, carrots, peas, tomato purée and simmer for 10 minutes. Set aside.

Mashed Potatoes:

Fill a medium-sized pot with water. Add chunked potatoes and turn to high heat.
Bring to a boil and cook until the potatoes are fork-tender - about 10-12 minutes.
Drain the potatoes and place them back into the pan.
Mash the potatoes then add milk, garlic powder and Tatua Mascarpone. Season with salt and pepper.

To Assemble:

In an ovenproof dish, pour in the beef mixture. Then place the mashed potatoes on top. Using a fork, graze the top of the potatoes and sprinkle with paprika and grated cheese.
Place in the oven and bake for 25-30 minutes until potatoes are starting to turn golden and cheese is bubbling.
Serve with a side of your favourite veggies or salad.

Serves 4

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