22 Street Lane Nursery - January 2023 Newsletter

January Newsletter

Dish of the Month

Beef Shepherd’s Pie

See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/ Ingredients

• 1 tbsp olive oil • 1 brown onion, chopped

• 1 large carrot, cut into 1cm pieces • 1 celery stick, cut into 1cm pieces • 2 garlic cloves, crushed • 1kg of beef mince • 2 tbsp of tomato paste • 400g can of crushed tomatoes • 1 tbsp of Worcestershire sauce • 185ml of beef stock • 120g of frozen peas • 1.2kg of fresh mashed potato • 60g of grated cheddar

Method

1. Preheat the oven to 220C. 2. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot and celery to the pan and cook, stirring occasionally for 5 minutes, or until the onion softens. 3. Add the garlic and cook for 30 seconds, or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 8 minutes, or until browned. 4. Add the tomato paste, tomato, Worcestershire sauce and stock, and then bring to a simmer. 5. Reduce the heat to medium-low and cook for a further 15 minutes, or until the mixture thickens slightly. Stir in the peas and then set aside for 15 minutes to cool. 6. Meanwhile, heat the mashed potato following packet directions. 7. Spoon the beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with the mashed potato and grated cheese. Bake for 10-15 minutes or until golden.