Eurasian Shepherds Pie

  • 1 tablespoon cooking oil
  • 700 gm (~1 ½ lbs) ground (minced) beef or lean mutton
  • 1 cup large onion, diced
  • ¾ cup carrot, diced
  • 1 cup green peas (see directions)
  • 1 beef stock cube
  • ½ teaspoon thyme
  • 2 tablespoons tomato paste
  • Corn flour (cornstarch), for thickening
  • 1 dash pepper
  • 60 ml (¼ cup) water
  • 1 ½ lbs potatoes, boiled and peeled
  • 125 gm (~¼ lb) butter
  • 2 tablespoons mayonnaise
  • 1 tablespoon heavy (thick) cream
  • 1 egg
  • Grated cheese for topping
  • Salt & pepper

  1. For the meat filling, heat a tablespoon of oil in a pan. Fry the beef, onion, carrots, beef stock, thyme, tomato paste, pepper and peas in until cooked. Make a corn flour slurry and disperse this well. Add ¼ water with corn flour until fairly thick. (1 Tbsp of corn flour slurry will thicken one cup of final mixture) Don't overcook but do cook out the raw flavour of the corn flour, (max 5 minutes only) any extra cooking will break the thickness down again. 
  2. Dish into a heat resistant container (Pyrex or ceramic) and keep aside.
  3. For the mash potato topping, boil potatoes until cooked. Remove skin and mash with butter, egg, mayonnaise, cream, pepper, salt and seasoning. Mash until creamy.
  4. Spread or pipe on top of cooked beef and sprinkle with cheese, grill for 5 to 10 minutes until top is golden brown. 
  5. Serve.

The mashed potato cover can be any thickness convenient or preferred.