Huggy Snuggy Shepherd’s Pie, so named because if it could reach out of the bowl & hug you it would! This is the stuff Comfort Food aspires to be, who doesn’t love a big steamy bowl of Rich Shepherd’s Pie when they’re feeling a bit down in the dumps or just feeling like a bit of homeliness & loveliness? This is exactly what I wanted tonight, I went to the shops armed with a shopping list for Salmon & then changed my mind & contemplated a Pasta of some sort but the minute I clapped eyes on the steak mince my heart said Shepherd’s Pie and it was exactly what I needed so here it is:   800g Potato Peeled & cut into large Dice

500g of 5% Lean Beef Steak Mince

1 White Onion Diced

1 Garlic Clove crushed

2 Carrots Peeled & Finely Cubed

160g Frozen Peas

2 Tbsps Tomato Puree

1 Tbsp Worcestershire Sauce

300ml Stock Made with 1 Beef Stock Cube

Salt & Black Pepper

Dried Parsley

Few Sprigs of Fresh Thyme

Dash of Skimmed Milk

Boil the potatoes until soft (20 to 25 minutes) and mash with a dash of skimmed milk & plenty of salt & black pepper. Meanwhile lightly fry the onion in sprayoil & add the carrot, fry for a further 5 minutes approx until onion is soft. Add the crushed garlic & fry for 30 seconds. Add the Mince & fry until browned. Add the peas & stir through. Mix in the tomato puree, worchestershire sauce & stir for a few seconds. Stir in the stock & season well with the salt, pepper,  parsley  & separate the thyme leaves from the stems & add to the pot.  Simmer for 15 to 20 minutes until the stock has reduced down but the mixture is still quite moist. Place in an ovenproof bowl & spoon the potato over the top spreading it evenly with a fork as you go. Bake in a preheated oven at 200c for about 25 minutes until cooked, browning & bubbling hot. Serve & Enjoy! Serves 4 at 9pp or Free on F&H.