Shepherd’s Pie

Ingredients:
30 ml (2 tbsp) oil
1 onion, finely chopped
1 carrot, finely chopped
115 gr (4 oz) mushrooms, chopped
500 gr (1¼ lb) lean chuck steak, minced (ground)
300 ml (½ pint) (1¼ cups) brown veal stock or water
15 ml (1 tbsp) plain (all-purpose) flour
bay leaf
10-15 ml (2-3 tsp) Worcestershire sauce
15 ml (1 tbsp) tomato purée (paste)
650 gr (1½ lb) potatoes, boiled
25 gr (1 oz) (2 tbsp) butter
45 ml (3 tbsp) hot milk
15 ml (1 tbsp) chopped fresh tarragon
salt and pepper

Directions:
Heat the oil in a pan, add the onion, carrot and mushrooms and cook, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.
Blend a few spoonfuls of the stock or water with the flour, then stir this mixture into the pan. Stir in the remaining stock or water and bring to a simmer, stirring. Add the bay leaf, Worcestershire sauce and tomato purée, then cover and cook very gently for 1 hour, stirring occasionally. Uncover the pan towards the end of cooking to allow any excess water to evaporate if necessary.
Preheat the oven to 190̊C (375̊F - gas: 5). Gently heat the potatoes for a couple of minutes, then mash with the butter, milk and seasoning.
Add the tarragon and seasoning to the mince, then pour into a pie dish. Cover the mince with an even layer of potato and mark the top with the prongs of a fork. Bake for about 25 minutes, until golden brown. Serves four.