Beef and Lamb Shepherds Pie Topped with Veg Mash

Preheat grill to 200°C. Peel and dice onion and garlic. Cut potatoes into small 1cm chunks. Dice carrot and celery. Chop broccoli into small florets.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook for about 8-10 minutes. Add broccoli in the last 4 minutes of cooking time, cook until potatoes and broccoli are tender. Drain veg, add ¹⁄₂ butter and roughly mash. Season with ¹⁄₂ parmesan, salt and pepper.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots and cook for 2-3 minutes. Add mince and dried herbs, cook for 3 minutes breaking the mince up with the back of the spoon.

Stir in flour, coating all the ingredients in the pan and cook for about 1 minute. Add stock mix and ³⁄₄ cup water. Turn heat down and simmer for 8-10 minutes, until sauce thickens. Add peas and cook until peas are warmed through, about 1-2 minutes. Season with salt and pepper to taste.

Melt remaining butter in the microwave. Transfer filling into an oven safe dish, top with veg mash. Brush top of pie with melted butter and top with remaining parmesan cheese and grill in the oven until the top is golden brown.

Divide the shepherds pie between plates. Enjoy!

Preheat grill to 200°C. Peel and dice onion and garlic. Cut potatoes into small 1cm chunks. Dice carrot and celery. Chop broccoli into small florets.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook for about 8-10 minutes. Add broccoli in the last 4 minutes of cooking time, cook until potatoes and broccoli are tender. Drain veg, add ¹⁄₂ butter and roughly mash. Season with ¹⁄₂ parmesan, salt and pepper.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots and cook for 2-3 minutes. Add mince and dried herbs, cook for 3 minutes breaking the mince up with the back of the spoon.

Stir in flour, coating all the ingredients in the pan and cook for about 1 minute. Add stock mix and 1 cup water. Turn heat down and simmer for 8-10 minutes, until sauce thickens. Add peas and cook until peas are warmed through, about 1-2 minutes. Season with salt and pepper to taste.

Melt remaining butter in the microwave. Transfer filling into an oven safe dish, top with veg mash. Brush top of pie with melted butter and top with remaining parmesan cheese and grill in the oven until the top is golden brown.

Divide the shepherds pie between plates. Enjoy!

Preheat grill to 200°C. Peel and dice onion and garlic. Cut potatoes into small 1cm chunks. Dice carrot and celery. Chop broccoli into small florets.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook for about 8-10 minutes. Add broccoli in the last 4 minutes of cooking time, cook until potatoes and broccoli are tender. Drain veg, add ¹⁄₂ butter and roughly mash. Season with ¹⁄₂ parmesan, salt and pepper.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots and cook for 2-3 minutes. Add mince and dried herbs, cook for 3 minutes breaking the mince up with the back of the spoon.

Stir in flour, coating all the ingredients in the pan and cook for about 1 minute. Add stock mix and ¹⁄₂ cup water. Turn heat down and simmer for 8-10 minutes, until sauce thickens. Add peas and cook until peas are warmed through, about 1-2 minutes. Season with salt and pepper to taste.

Melt remaining butter in the microwave. Transfer filling into an oven safe dish, top with veg mash. Brush top of pie with melted butter and top with remaining parmesan cheese and grill in the oven until the top is golden brown.

Divide the shepherds pie between plates. Enjoy!

Preheat grill to 200°C. Peel and dice onion and garlic. Cut potatoes into small 1cm chunks. Dice carrot and celery. Chop broccoli into small florets.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook for about 8-10 minutes. Add broccoli in the last 4 minutes of cooking time, cook until potatoes and broccoli are tender. Drain veg, add ¹⁄₂ butter and roughly mash. Season with ¹⁄₂ parmesan, salt and pepper.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots and cook for 2-3 minutes. Add mince and dried herbs, cook for 3 minutes breaking the mince up with the back of the spoon.

Stir in flour, coating all the ingredients in the pan and cook for about 1 minute. Add stock mix and ¹⁄₂ cup water. Turn heat down and simmer for 8-10 minutes, until sauce thickens. Add peas and cook until peas are warmed through, about 1-2 minutes. Season with salt and pepper to taste.

Melt remaining butter in the microwave. Transfer filling into an oven safe dish, top with veg mash. Brush top of pie with melted butter and top with remaining parmesan cheese and grill in the oven until the top is golden brown.

Divide the shepherds pie between plates. Enjoy!

Preheat grill to 200°C. Peel and dice onion and garlic. Cut potatoes into small 1cm chunks. Dice carrot and celery. Chop broccoli into small florets.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook for about 8-10 minutes. Add broccoli in the last 4 minutes of cooking time, cook until potatoes and broccoli are tender. Drain veg, add ¹⁄₂ butter and roughly mash. Season with ¹⁄₂ parmesan, salt and pepper.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots and cook for 2-3 minutes. Add mince and dried herbs, cook for 3 minutes breaking the mince up with the back of the spoon.

Stir in flour, coating all the ingredients in the pan and cook for about 1 minute. Add stock mix and ¹⁄₂ cup water. Turn heat down and simmer for 8-10 minutes, until sauce thickens. Add peas and cook until peas are warmed through, about 1-2 minutes. Season with salt and pepper to taste.

Melt remaining butter in the microwave. Transfer filling into an oven safe dish, top with veg mash. Brush top of pie with melted butter and top with remaining parmesan cheese and grill in the oven until the top is golden brown.

Divide the shepherds pie between plates. Enjoy!

Preheat grill to 200°C. Peel and dice onion and garlic. Cut potatoes into small 1cm chunks. Dice carrot and celery. Chop broccoli into small florets.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook for about 8-10 minutes. Add broccoli in the last 4 minutes of cooking time, cook until potatoes and broccoli are tender. Drain veg, add ¹⁄₂ butter and roughly mash. Season with ¹⁄₂ parmesan, salt and pepper.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots and cook for 2-3 minutes. Add mince and dried herbs, cook for 3 minutes breaking the mince up with the back of the spoon.

Stir in flour, coating all the ingredients in the pan and cook for about 1 minute. Add stock mix and ¹⁄₂ cup water. Turn heat down and simmer for 8-10 minutes, until sauce thickens. Add peas and cook until peas are warmed through, about 1-2 minutes. Season with salt and pepper to taste.

Melt remaining butter in the microwave. Transfer filling into an oven safe dish, top with veg mash. Brush top of pie with melted butter and top with remaining parmesan cheese and grill in the oven until the top is golden brown.

Divide the shepherds pie between plates. Enjoy!