Shepherd Pies

I’m a big fan of comfort food and meals you can make for last minute dinners with friends, and this meal fits perfectly into the list!  

5 potatoes, roughly diced
1 tablespoon butter
1/2 cup cream
1 1/2 tablespoons olive oil
2 carrots, finely chopped
1 zucchini, finely chopped
1 brown onion, finely chopped
1 red capsicum, finely diced
1 teaspoon garlic paste
400g beef mince
1 can diced tomatoes
2 tablespoons Worcestershire sauce
3/4 cup beef stock




1. Cook potatoes until tender. Drain. Add butter and cream then mash until smooth.  
2. Heat oil in a large, heavy-based frying pan over medium heat. Cook carrot, zucchini, capsicum, onion and garlic for 10 minutes or until vegetables soften.
3. Add mince, sauces and stock. Cook, stirring, until mixture comes to the boil. Simmer for 15 minutes. Set aside to cool.
4. Preheat oven to 180°C. Spoon mixture into ramekins until approx. 3/4 full. Top with mashed potato. Pattern as desired. Bake for 15 to 20 minutes or until golden. 

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