Classic Shepherd’s Pie with Crispy Potato Top

Filling:

1. Place a pan on medium heat and add the vegetable oil.
2. Then add the onion, carrot and celery, sauté for 5 minutes to soften.
3. Stir in the garlic, rosemary and thyme, cook for 1 minute until fragrant.
4. Next add the crumbled patties and brown.
5. Into the pan add the plain flour and tomato paste, stir to combine and cook out for 1 minute.
6. Then add the beef stock and Worcestershire sauce, bring to a simmer and cook for 5 minutes to thicken the sauce.
7. Remove the sauté pan from the heat and stir in the frozen peas, season with salt and black pepper.
8. Transfer the shepherd’s pie filling into a baking dish and smooth down, set aside to cool.

Mashed potato

1. Peel the potatoes and cut into cubes.
2. Then put it in a saucepan, add water and salt and boil thoroughly.
3. Add the butter, cream, salt, white pepper into the boiled potatoes and mash thoroughly with a potato masher.
4. When it reaches a smooth consistency, take it to the serving plate and decorate with mint.

Assembly

1. Spoon or pipe a thick layer of mashed potato over the cooled shepherd’s pie filling and smooth down.
2. Use a fork to mark ridges in the top of the mashed potato creating a crisp and golden crust.
3. Place the shepherd’s pie in the preheated oven and bake for 30 minutes.
4. Once golden brown and bubbling remove the pie from the oven and allow it to rest for 10 minutes.