Shepherd's Pie with Pastry

Shepherd's Pie with a pastry crust is just great! You can also make it without the crust, using the traditional mashed potato topping - just bake until the peaks of the potato start to brown.

Shepherd's Pie with Pastry Recipe

INGREDIENTS:

500 gm lean ground beef

2 onions, chopped

1 clove garlic, minced

5-6 mushrooms, sliced

olive oil

parsley,

pepper and salt to taste

2 packages Oxo brand bouillon or equivalent

3/4 cup breadcrumbs (40 gm)

1 egg

4-5 white potatoes boiled and mashed with a little butter and milk (save water to make gravy)

1 package (200 grams) pre-made flaky or puff pastry

METHOD:

Sauté beef, onions, garlic and mushrooms in a little oil.

Drain excess fats when cooked and stir in seasonings and beef bouillon powder.

Add the breadcrumbs, egg and mix well before spreading into a casserole.

Add a little of the water from the potatoes to ensure moistness.

Top with mashed potato and then add the rolled out pastry over top of the potatoes.

Use extra pastry to garnish as shown.

Brush pastry lightly with egg wash.

Bake in 350°F or 180°C oven until the top starts to brown (about 40 minutes)

I often finish using the broiler for extra color if needed.

Serve with gravy and desired vegetable.

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