Easy Shepherd’s Pie

For the mashed potatoes, boil potatoes in a salted water, about 15 minutes. Drain. Add butter and milk over low heat until butter is melted. Use a potato masher until smooth and creamy. Season to taste with salt and pepper.

In a large frying pan, heat up a few tablespoons of oil. Sauté onion and carrots for 5 minutes before adding minced meat. Break up the meat and cook for about 5 minutes. Add beef stock, tomato puree, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to low-medium and simmer for 35 minutes. Taste and add more seasoning, if needed. Turn heat off.

Transfer meat mix in an oven-proof dish (or individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat to make it look fancier.

Bake in a preheated oven at 200°C (400°F) for 20 minutes or until the mash turns golden brown.