First Recipe - Shepherds Pie

2 Oz Salted Butter

2 Medium Carrots diced small

2 Onions sliced

Pack of Minced Beef/Lamb

1 Oxo cube

1 Clove of Garlic diced

200ml Water
Glass of Red Wine

100g Grated Cheese

2 Teaspoons of Wholegrain Mustard

8 Potatoes as big as a fist peeled and diced

1 Tablespoon Tomato Puree

50ml Double Cream

Salt and Pepper
1 Tablespoon Flour

• Fry the onions and garlic on a low heat until soft
• Add the carrots and fry till softening then add the tomato puree
• Add the flour and stir coating the carrots and onions
• Add the mince and fry until brown
• Pour in the wine and let the alcohol cook off
• Add the stock cube then add the water slowly till there is a nice gravy, then leave on the hob on a medium heat and put the water on for the potatoes, ensuring the water is salted and add the potatoes.
• Preheat the oven to 180°C
• Season the meat in gravy with salt and pepper, stir then turn down to a simmer.
• Once the potatoes are done, drain and add the butter, pepper, cream, cheese and mustard and mash.
• Transfer the mince in gravy to an oven proof dish then spoon over the mash.
• Place in the oven and cook till the mash turns a golden brown.
• Serve and eat.