Comfort food - shepherd's pie

Hayley Edwards, of The Roving Chef, demonstrates how to create a hearty shepherd's pie. Perfect for a cold autumn/winter night. Print out the recipe below.

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Recipe

Ingredients
1 glug of olive oil
2 fat cloves of garlic chopped
1 large onion, finely chopped
225 ml beef or lamb stock - hot
450 g minced lamb or beef
Worcester sauce
2 bay leaves
salt and pepper

For the mash
700g potatoes
55ml milk
75g butter

Method
1. Pre heat the oven to 180 C.
2. In a large pan heat the oil and add the onion and garlic and cook without colouring.
3. Add the mince, season with salt and pepper and cook until browned.
4. Add the stock and bay leaves, stir and leave simmering for about 40 mins until the stock has reduced by about 2cm.
5. Boil the potatoes, sieve and mash together with the butter and milk - don't make it too sloppy.
6. Pour the meat into an ovenproof dish and spread the mash on top, smooth over with a fork.
6. Put the dish into the oven- and leave it is bubbling and golden.

You can always add some grated cheese over the mash potato and give it a blast under a hot grill until the cheese has melted

About Hayley

Roving Chef London was launched in early 2007 when Hayley decided that it would be a great idea to actually teach people how to cook in their own homes, so they can learn on a one-to-one basis at their own pace and what they want to learn – why make life harder than it needs to be? Contact Hayley at http://www.rovingchef.net.