Shepherd's Pie |
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2 | tablespoons | olive oil | ||
1 | medium | onion, chopped finely | ||
2 | carrots, chopped finely | |||
2 | cloves | garlic, crushed | ||
1 | packet | |||
1 | teaspoon | dried thyme | ||
1 | pinch | ground black pepper | ||
2 | tablespoons | Worcester sauce | ||
150 | ml | red wine | ||
350 | ml | vegetable stock | ||
2 | teaspoons | cornstarch, mixed with 1 tsp cold water | ||
50 | g | frozen peas | ||
50 | g | mature cheddar cheese, grated |
In a large frying pan, heat olive oil. Add to cook onion and carrots for 4 mins. Add to fry garlic, Meat Free Ground, and herbs until browned.
Add red wine, Worcester sauce, and vegetable stock. Gently simmer for 10 mins.
To thicken mince mixture, add cornstarch.
900 | g | potatoes, boiled in salted water until tender (20 mins), drained | ||
25 | g | butter | ||
3 | tablespoons | milk |
Mash potatoes with butter and milk.
Preheat oven to 190°C.
In an ovenproof dish, pour cottage pie base. Top with potatoes. Sprinkle grated cheese.
Bake until golden brown (30 mins).