Baby’s Shepherds Pie
8 people
50 minutes
10 minutes
Ingredients
- 0 - Black Pepper
- 225 g Carrots
- 400 ml Chicken Stock Cube /Homemade Salt-Free Stick/Baby Stock
- 0 - SuperValu Butter
- 500 g SuperValu Irish Beef Mince
- 1 large SuperValu Onion finely chopped
- 225 g SuperValu Potatoes
- 225 g SuperValu Tomato
Method
- Peel and chop carrots and potatoes.
- Place the potatoes in a saucepan of simmering water for approx 12-15 min’s until they are soft all the way through and suitable for mashing.
- In a separate sauce pan, place the carrots in simmering water for approx 10 min’s until soft.
- Place the tomatoes in a bowl of boiling water and set aside for 10 min’s until skin breaks and can be easily peeled off.
- While the vegetables are cooking, place the onions in a pan with a dash of olive oil and sauté until soft for 3-4 min’s.
- Add the minced beef to the pan and cook until browned through.
- Add the tomatoes and salt-free stock.
- Place a lid on saucepan and allow to boil for approx 12-15 min’s.
- If the mixture is too thin, allow to simmer uncovered for a further 5 min’s.
- When the carrots and potatoes are cooked combine them in a bowl with some butter and mash.
- Divide the mixture into separate containers or a large container placing the meat mixture at the bottom and the carrot and potato mash on top.
