Home Economics 

MINI SHEPHERD’S PIES

The senior cooking elective group learned how to make shepherd’s pies. They did a great job preparing the ingredients. Now the students will know what they can do if they have left over potatoes, meat or vegetables to make a hearty meal. 

Ingredients

Base: 2 cups (500 g) mince, 1 large onion, chopped, 1 carrot, sliced, 1 cup peas, (frozen mixed vegetables), mixed herbs, salt and pepper, 2 cups stock, ½ tablespoon flour. Topping: 2 cups

 (500 g) mashed potato, a little butter or margarine. 

Method

1. Heat an electric frypan, add meat then onion. Cook until meat changes colour.  Add vegetables, herbs and stock. Simmer for 30 minutes. Take off the heat, add seasoning and flour and boil for 1 -2 minutes. 
2. Place mixture in lightly greased ramekins. Spread mashed potato on top, mark a pattern using a fork. Dot with a little butter or margarine. Bake in preheated oven at 180 C for 20 minutes, until golden brown on top. 

Hint: 2 cups diced cooked meat may be used instead of fresh mince with the addition of 2 tablespoons tomato sauce and ½ teaspoon mixed spice. You can use your favourite vegetables or whatever vegetables you have at the time.