Shepherd's Pie - My Way

2 Person - Shepherd's Pie

 

Ingredients

Beans 100g
Beef Stir-fry Strips 180g
Carrots 100g
Mushrooms 70g
Onions 100g
Potatoes 130g
Garlic

1

Beef Stock
Milk

Butter         1 Tablespoon

1/4 cup

1. Add beef chunks and oil to a large pan on medium high heat, slice 1 onion add to the pan once the beef is browned
2. Peel Carrots before cutting into 3cm and 2cm chunks
3. Start a pot of boiling salted water, then add peeled vegetables.
4. Quarter the mushrooms and crush the garlic cloves then add both ingredients to the pan.
5. Lower the heat then add one tablespoon of beef stock mix along with 250 ml of water and bring whole mixture to a boil
6. Strain the carrot, then add 4 quartered potatoes
7. Strain the potatoes and mash with 1 tablespoon of butter
8. Add the stew to a deep roasting dish and top with mashed potato, then bake in the oven at 220c for 15-20 minutes
9. Serve

4 Person - Shepherd's Pie

 

Ingredients

Beans 200 g
Beef Stir-fry Strips 350 g
Carrots 200 g
Mushrooms 150 g
Onions 200 g
Potatoes 250 g
Garlic

1

Beef Stock

Milk

Butter       1 tablespoon

1/4 Cup

1. Add beef chunks and oil to a large pan on medium high heat, slice 1 onion add to the pan once the beef is browned
2. Peel Carrots before cutting into 3cm and 2cm chunks
3. Start a pot of boiling salted water, then add peeled vegetables.
4. Quarter the mushrooms and crush the garlic cloves then add both ingredients to the pan.
5. Lower the heat then add one tablespoon of beef stock mix along with 250 ml of water and bring whole mixture to a boil
6. Strain the carrot, then add 4 quartered potatoes
7. Strain the potatoes and mash with 1 tablespoon of butter
8. Add the stew to a deep roasting dish and top with mashed potato, then bake in the oven at 220c for 15-20 minutes
9. Serve

6 Person - Shepherd's Pie

 

Ingredients

Beans 300g
Beef Stir-fry Strips 530g
Carrots 300g
Mushrooms 220g
Onions 300g
Potatoes 380g
Garlic 1

Beef Stock

Milk  

Butter 1 tablespoon

1/4 Cup
  1. 1. Add beef chunks and oil to a large pan on medium high heat, slice 1 onion add to the pan once the beef is browned
    2. Peel Carrots before cutting into 3cm and 2cm chunks
    3. Start a pot of boiling salted water, then add peeled vegetables.
    4. Quarter the mushrooms and crush the garlic cloves then add both ingredients to the pan.
    5. Lower the heat then add one tablespoon of beef stock mix along with 250 ml of water and bring whole mixture to a boil
    6. Strain the carrot, then add 4 quartered potatoes
    7. Strain the potatoes and mash with 1 tablespoon of butter
    8. Add the stew to a deep roasting dish and top with mashed potato, then bake in the oven at 220c for 15-20 minutes
    9. Serve

Gluten-free 2 Person - Shepherd's Pie

 

Ingredients

Beans 100g
Beef Stir-fry Strips 180g
Carrots 100g
Mushrooms 70g
Onions 100g
Potatoes 130g
Garlic 1

Beef Stock

Milk

Butter                       1tbs

1/4 Cup

1. Add beef chunks and oil to a large pan on medium high heat, slice 1 onion add to the pan once the beef is browned
2. Peel Carrots before cutting into 3cm and 2cm chunks
3. Start a pot of boiling salted water, then add peeled vegetables.
4. Quarter the mushrooms and crush the garlic cloves then add both ingredients to the pan.
5. Lower the heat then add one tablespoon of beef stock mix along with 250 ml of water and bring whole mixture to a boil
6. Strain the carrot, then add 4 quartered potatoes
7. Strain the potatoes and mash with 1 tablespoon of butter
8. Add the stew to a deep roasting dish and top with mashed potato, then bake in the oven at 220c for 15-20 minutes
9. Serve

Gluten-free 4 Person - Shepherd's Pie

 

Ingredients

Beans 200 g
Beef Stir-fry Strips 350 g
Carrots 200 g
Mushrooms 150 g
Onions 200 g
Potatoes 250 g
Garlic 1
Beef Stock  

1. Add beef chunks and oil to a large pan on medium high heat, slice 1 onion add to the pan once the beef is browned
2. Peel Carrots before cutting into 3cm and 2cm chunks
3. Start a pot of boiling salted water, then add peeled vegetables.
4. Quarter the mushrooms and crush the garlic cloves then add both ingredients to the pan.
5. Lower the heat then add one tablespoon of beef stock mix along with 250 ml of water and bring whole mixture to a boil
6. Strain the carrot, then add 4 quartered potatoes
7. Strain the potatoes and mash with 1 tablespoon of butter
8. Add the stew to a deep roasting dish and top with mashed potato, then bake in the oven at 220c for 15-20 minutes
9. Serve

Gluten-free 6 Person - Shepherd's Pie

 

Ingredients

 

Beans 300g
Beef Stir-fry Strips 530g
Carrots 300g
Mushrooms 220g
Onions 300g
Potatoes 380g
Garlic 1
Beef Stock  

 

 
  1. 1. Add beef chunks and oil to a large pan on medium high heat, slice 1 onion add to the pan once the beef is browned
    2. Peel Carrots before cutting into 3cm and 2cm chunks
    3. Start a pot of boiling salted water, then add peeled vegetables.
    4. Quarter the mushrooms and crush the garlic cloves then add both ingredients to the pan.
    5. Lower the heat then add one tablespoon of beef stock mix along with 250 ml of water and bring whole mixture to a boil
    6. Strain the carrot, then add 4 quartered potatoes
    7. Strain the potatoes and mash with 1 tablespoon of butter
    8. Add the stew to a deep roasting dish and top with mashed potato, then bake in the oven at 220c for 15-20 minutes
    9. Serve