Shepherd Pie

INGREDIENTS

200g carrots (about three small)

150g parsnip (about one medium)

250g zucchini (one large)

200g onion (one large)

200g streaky bacon

1 tsp oil

500g minced beef

305g tin of tomato puree

4 Tbs Worcestershire sauce (right)

1 tsp sugar

1kg russet potatoes

125g softened butter

100g Parmesan cheese

salt and pepper to taste


METHOD

1. Wash carrots, parsnip, zucchini under running water, pat dry with paper towels. Skin carrots and parsnip. Cut into roughly 1cm cubes. Do the same with the zucchini. Peel and chop onion finely.

2. Using a pair of kitchen shears, snip the strips of bacon crosswise into 1cm wide pieces.

3. Heat the oil over medium high heat in a large fry pan. When it is hot, add the bacon and fry 2 minutes. Add onion, fry 1 minute. Add the minced beef, break it up with a spatula and fry 5 minutes, or until the meat is not pink any more.

4. Add the carrots, parsnips (above) and zucchini, stir to combine and fry another 2 to 3 minutes.

5. Add tomato puree, Worcestershire sauce and sugar, stir well to combine with the rest of the ingredients.

6. Turn heat down to medium low and cook for 30 minutes or until the carrots and parsnips are soft. Add salt and pepper to taste. (This filling can be prepared a day ahead and refrigerated, covered, overnight. Bring to room temperature before continuing.)

7. Preheat oven to 200 deg C.

8. Scrub the potatoes, place in a large pot, cover with water and boil until a knife goes through them easily.

9. Drain and peel the potatoes, return to the empty pot, add butter and cheese, mash until smooth. Add salt and pepper to taste.

10. Spread the beef mixture evenly in a deep baking dish. I use a 32cm oval dish. Top with mashed potatoes and smooth out the top with the back of a spoon. Use the tines of a fork to score the top of the pie, making diagonal lines.

11. Place in oven and bake for 25 to 30 minutes, or until the potatoes are golden brown on top. Cool 10 minutes and serve.

Serves 6.