This dish takes me back to my childhood but I found it great as a quick cheap meal during tough times it was always a good winter filler you can change the flavour by just adding a pkt of roast meat gravy powder and grated carrot to the meat
Sheppard pie
2cup Peeled potatoes, cut up
2tbl Grated Parmesan cheese
1/2 kg Lean ground meat *
2 cup Water
1tbl Flour
2tsp Worstershire sauce
1 Bouillon cube, crushed
1/2tsp salt
2tblChopped onion
1 1/2cupFrozen mixed vegetables
1cupSliced mushrooms
Cook potatoes in lightly salted water just until tender.
Drain , reserving 3 tbsp cooking liquid. Mash potatoes with reserved cooking liquid until fluffy; fold in Parmesan cheese. Set aside.
Stir-cook meat in a fry pan until pinkness disappears; remove to a plate. Remove any fat from fry pan.
Combine water, flour, Worcestershire sauce, bouillon cube and celery salt in a screw top jar; shake until thoroughly mixed; pour into fry pan. Add onion and stir-cook over medium heat 3 min; add vegetables, return to a boil, and stir-cook 2 min. Stir in mushrooms and browned meat. Continue cooking until heated through.
Spoon into a 6 cup casserole; top with potato mixture.
Bake in 375F oven 30 min until potatoes are lightly browned and mixture is bubbly.
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