Spicy Rye's Shepherd's Pie

Directions

1. Preheat the oven to 190 C.

2. Peal and cut the potatoes and put them in a saucepan. make sure all the pieces are roughly the same size so they all cook at the same time. Add cold water until the potatoes are covered by at least an inch. Add a couple pinches of salt.

3. Now, turn the heat to high and bring to a boil. Once boiling, put the lid on and reduce the heat to low, allowing to simmer for 20 minutes or until you can easily poke the potatoes with a fork.

4. In a large pan, heat the olive oil on medium to high heat, adding the beef, the all purpose seasoning, green seasoning and onions. Cook until the beef is completely browned and the onions are soft.

5. Add the peas and the carrots and cook for another 5 minutes. Now add the beef stock and not so hot sauce, reduce the heat and let simmer.

6. Now back to the mash. Drain the water out of the pot of potatoes. When all the water is gone, add the melted butter and warmed cream and begin to mash with a potato masher. Add the cheese and salt and pepper and continue to mash till all the cheese melts.

7. Pour the covered into a large oven dish, making sure there's an even spread. Then spoon on the mashed potato making sure all the beef is covered. crosshatch the top with a fork, I always do, or you can leave it and go for a rustic look.

8. Bake until golden brown which should be 25-30 minutes.

   
   

   Enjoy