Cheesy Shepherd's pie, by Paul Heathcote
Top chef Paul Heathcote devises a recipe that would be suitable for the school dining hall for Caterer's Education Week.
CHEESY SHEPHERD'S PIE, BY PAUL HEATHCOTE
INGREDIENTS
- (Makes six)
- 1tbs oil
- 100g chopped onion
- 50g chopped carrot
- 50g chopped celery
- 200g minced beef
- 50g tomato purée
- 1 glove garlic crushed
- Salt and pepper
- ½ level tsp chopped thyme
- 1 litre water
- 6 large Maris Piper potatoes boiled
- 30g grated Cheddar cheese
- Dash of hot milk
Salt and pepper
METHOD
Heat the oil in a thick-bottomed pan, add the onion, carrot and celery, cover the pan with a lid and cook for a couple of minutes before adding the minced beef. Increase the heat and stir until lightly brown.
Mix in the tomato purée and add the garlic, salt, pepper and thyme followed by the water. Simmer on a very low light for about one hour 15 minutes. It may be necessary to add a little more water every so often, but cook until the consistency is thick but tender before placing in an ovenproof dish.
To make the mash
Take the boiled potatoes and mash well. Beat in the grated cheese and add a dash of hot milk and season with salt and pepper.
Top the dish with mash potato and place in a moderately hot oven, around 190oC, for about 20 minutes before serving.
