Shepards Twist Pie
This cozy shepherd's pie recipe is filled with flavorful lean beef mince, peas, and mushrooms, all simmered in a savory gravy. The buttery mash topping, made with a mix of potatoes and butternut squash, is creamy and indulgent with a golden, cheesy crust after baking. This dish is perfect for a comforting family dinner or to impress guests with its delicious blend of textures and flavors.
— Constant Cookbook
Ingredients
- For the Filling
- 250g Lean Beef Mince
- 50g Peas
- 5-10 Mushrooms halved ( depending on how much you like them!!!)
- 250ml of water
- 2 Tbsp of Beff Gravy Granuals
- 1 tbsp Lea'n'Perrins Worcestershire Sauce
- For the Mash
- 250g Baking potatoes
- 250g Butternut squash
- 100ml Skimmed milk
- 30g Strong cheddar( I use Colliers)
- 15g unsalted Butter
- Salt and pepper to taste
Instructions
- Pre-Heat the oven to 190c/fan 170c/ gas mark 5 .Boil the potatoes and squash together until begining to go soft.Meanwhile Fry off the mince, when the mince is thourghly cooked ad the peas, mushrooms, water and gravy granuals.When they've simmered together for about 2 minutes add the lea'n'perrins .
- Once the mince is completed mash you squash and potatoes( only if their soft enough though!)with the butter, milk and 20g of the cheese.You may like the mash a little lumpy but if not push through a seive.
- Place the mince in a heatproof dish and then add the potato sprinkle with the rest of the cheese to finish.Cook for 25 minutes until golden brown and bubbling gently.
Yield
Serves 2
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