Shepherd’s pie

(serves 4)

  • 50 ml sunflower oil
  • 500 g mince
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 carrots, diced
  • 250 ml chicken stock
  • 5 ml mixed dried herbs
  • salt and freshly ground black pepper to taste
  • 5 potatoes, peeled and thinly sliced
  • 50 ml butter, melted

Preheat oven to 180 °C. Heat the oil in a pan. Sauté the mince until brown and loosened. Add the onion and garlic. Sauté for another 5 minutes. Add the carrots and stock. Season with herbs, salt and black pepper. Simmer uncovered for about 20 minutes. Spoon into bowls. Put the potato slices on top and paint with butter. Bake for 30 minutes. Serve with a green salad.