It's not one to be missed and it's such a tasty comfort food! Who doesn't love a good Shepherd's Pie in the Autumn & Winter seasons!
You will need:
1 cooking dish & lid
1 large glass dish for the pie
1 mixing bowl
Fry light oil
500g-1 kg of mince; try to season night before for best flavour
1 large onion finely chopped; to prevent soreness to eyes rinse under water and de skin in the sink
x2-3 garlic gloves or you can use garlic powder which is slightly easier time wise
8-10 White potatoes, peeled, chopped and soaked in water the night before
Seasonings of your choice I used; oregano, italian herbs, salt & pepper, chilli powder
1 tbsp Mr Naga if you like it to have a kick and extra spice
1 beef stock cube
5-6 dashes of Worcester Sauce
Frozen veg x2-3 handfuls
1 spoonful of butter, sprinkle of salt & pepper into a bowl just before you mash the potatoes
40-50g Mozzarella Cheese
Step 1- Wash the potatoes, peel and soak them in water the night before. On the next day you will find the potatoes will be softer and easier to chop into smaller pieces. Make sure you chop your onion into finely diced pieces and try to season the meat the night before too! Pop the potatoes on a high heat and leave to boil for 35-45 mins (this is always the time consuming part but so worth it!)
Step 2- Start to create your mince mix you are going to add your x3 handfuls of veggies into the cooking dish, leave for 3-5 mins and then add your onions and garlic. Leave this for another few minutes and then you are going to add your mince on a medium-high heat and brown for 5-10 mins.
Step 3- Once your mince has been browned add your mr naga if you want extra spice, then the stock cube, dashes of Worcester sauce, mix and leave to simmer for 5-8 mins with the lid on. From here stir again, lift the lid and allow the mixture to air out for 5-8 mins and then from here you are going to add the mixture into your baking dish as shown below. Leave the mince to slightly cool in the dish.
Step 4- Once the mince is cooling, check on your potatoes and make sure they are soft.
Get your mixing bowl ready with 1 tsp of butter, sprinkling of salt & pepper as you are going to add the potatoes to this once they are ready. You want the potatoes to be as soft as possible as this will make it easier to mash them up but also this will prevent the potato from being too lumpy. Drain the potatoes in the colander and then transfer to the bowl.
Step 5- Once your potatoes are drained start by adding small spoonfuls of the potatoes to the mixing bowl and grab your masher. My potato masher from Sainsbury's is by far one of the best things I have bought it is super bouncy and allows a very flexible movement which is great for potato mashing! Keep going until you have no potatoes left and spend a good 5 or so minutes just making sure you have mashed as much as you can to prevent lumps. Some may argue you should add milk to your potatoes but I don't do this as I prefer a potatoes and butter combo but again it's personal preference!
Step 6- This part is the hard part but once you do it a few times you get used to it! With your mashed potato try to do spoonfuls with a normal spoon and try to dollop it all over the mince. You will need to do this gradually one dollop at a time. With the spoonfuls you are just simply trying to cover the mince. Don't drag the spoon until all your spoonfuls are covering the mince mixture! Then once all of the meat is covered in potato you can then take the soft side of your spoon and begin to smooth out the mash on top. Once you've got it all flat & smooth you then can take a fork and drag it in horizontal lines. Then take the fork the whole way round to do the edges.
Step 7- Place in the oven at 180 degrees and leave for 25-30 mins. About 10-15mins before the end you can add your cheese. I always try to stay between 30-50g mozzarella because we still want to be mindful about calories. To plate up you are going to add some of your favourite vegetables and then cut a small 1/4 about the size of your fist and dig in!