Nanny Flo's Shepherd's Pie
by Ruth McCarthy
Ingredients
Preparation
Step 1
Preheat the oven to 350 fahrenheit. Place a large, wide frying pan or stove top-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add garlic for the last 2 minutes and transfer to a place.
Step 2
Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5 - 7 minutes, until completely softened. Add worcestershire sauce to taste, and then stir in the tomato puree.
Step 3
Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and garam masala and adjust the seasoning as necessary. Cook gently for 15 - 20 minutes, until the sauce has reduced slightly and the flavours are well combined. Set aside to cool.
Step 4
Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
Step 5
Put the meat mixture into a baking dish and top with the mashed potato. Sprinkle with the remaining cheese and a little salt and pepper. Bake for 15 - 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.