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Mini shepherd’s pie


300 g (11 oz) potatoes, peeled and cut into chunks
1 medium carrot (100 g/31⁄2 oz), peeled and sliced
1 tablespoon vegetable oil
1⁄2 small onion (25 g/1 oz), peeled and chopped
100 g (31⁄2 oz) lean minced beef or lamb
1 tomato, skinned, deseeded and chopped
1 teaspoon tomato ketchup
150 ml (1⁄4 pint) unsalted chicken stock
15 g (1⁄2 oz) unsalted butter
2 tablespoons milk


Put the potato and carrot into a saucepan, just cover with boiling water and cook for about 20 minutes until tender. Meanwhile, heat the vegetable oil in a saucepan and sauté the onion until softened. Add the minced meat and sauté, stirring occasionally, until browned. Add the tomato and ketchup and pour over the stock. Cover, bring to the boil and simmer for about 20 minutes.

When the potatoes and carrots are cooked, drain and return to the pan, together with the butter and milk, and mash with a potato masher or potato ricer until smooth. Mix with the mince or for older children spread on top of the mince and add faces to them with cooked vegetables.

Preparation 10 minutes

Cooking 30 minutes

Makes 2 portions

suitable for freezing

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For more winter warmer recipes, Annabel Karmel’s Favoutrites is a new series of 10 beautifully illustrated bite-sized recipe books which include Family Meals and Kids in the Kitchen (available in Sainsbury’s).

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October 2013