Shepard's Pie

Nice warm dish in time for winter! Make the filling and topping at the same time.

Ingredients
500g beef mince
2 large carrots, diced finely
1/2 cup frozen peas
1 can of tinned whole tomatoes
2 medium white onions, diced finely
2 cloves garlic, crushed
2 tbsp tomato paste
8 large desiree (or another mashing potatoes)
3/4 cup milk
bay leaf
hand full parsley, chopped
3 springs oregano, chopped
paprika (optional)

Filling
1. On a low heat and with abit of oil in a large pan, lightly brown the garlic. Then add onions and cooked until onions are translucent. Add the mince and cook unti brown.
2. Add the carrots, then the peas. Stir in tinned tomatoes, breaking up the whole tomatoes as you stir. Add in tomato paste and bay leaf. Cook until liquid has reduced.
3. Once the liquid has reduced, take out the bay leaf and add the parsley and oregano. Season to taste.

Topping
1. Peel and quarter the potatoes (this will hasten the cooking process). In a large pot boil potatoes with a pinch of salt. When the potatoes are soft, drain and return to the warm pot. Mash the potatoes, adding in abit of butter.
2. Put the milk in a cup and heat in the microwave until warm. Add the warm milk to the potatoes and season. To make mash potatoes fluffier, beat it with an electric mixer until smooth.

To assemble
Preheat an 180 degree oven. In a deep dish, cover the whole dish with the filling then roughly top with the mash potatoes ensuring the filling is all covered. Sprinkle some paprika on top for some colour (optional). Bake in the oven for 20mins or until the potatoes have slightly browned.