600 grams ground beef
2 celery stalks, finely diced (optional)
2 carrots, finely diced
½ cup green peas
2 tbsp butter
1 onion, finely diced
5 tsp minced garlic
½ tsp ground cumin
1 tsp smoked paprika or normal paprika
5 tablespoons Worcestershire sauce
2½ tbsp tomato paste
1 tsp coarsely chopped thyme
375 ml(1½ cups) beef stock
50 ml dry red wine
4 large potatoes
1 handful of parsley, coarsely chopped
3 tbsp canola oil
1 cup mozzarella cheese or any cheese grated (optional)
Mama’s Guide Instructions:
1. Preheat oven to 180°C.
2. Heat 3 tbsp oil in a large frying pan over medium-high heat. Add celery, green peas, carrots, onion, garlic, paprika and cumin and stir occasionally until vegetables begin to brown.
3. Add beef and increase the heat to high and stir occasionally until browned. Add tomato paste, Worcestershire sauce and thyme and cook until paste darkens (about 1 minute), then add stock and wine, reduce heat to medium-high and simmer, stirring occasionally, for about 10 minutes until slightly thickened.
4. Meanwhile, cook potatoes in a saucepan of boiling water until tender (about 20 minutes) you can cut the potatoes into chunks to reduce the cooking time. Drain the water, then mash potatoes until smooth, add the butter to the mash and give it a good stir. Season with salt and pepper.
5. Spread meat mixture in a shallow ovenproof dish or baking tray. Top with the potato mixture and smooth top, sprinkle with grated mozzarella cheese (optional). Bake until top is light golden and bubbling (about 30-35 minutes). Sprinkle with parsley and serve hot with rice or sliced of garlic bread. Enjoy!
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