Sheperd's Pie

Sheperd's Pie

Ingredients:

• 2 pcs large potatoes, cooked, peeled, and mashed
• 1/2 cup butter
• 1 cup Jolly Cow Fresh Milk
• 1/2 cup onions, chopped
• 1/2 kg ground beef
• 1 cup carrots, diced
• 1 can Jolly Whole Corn Kernels 425g, drained
• 1 can Jolly Whole Mushrooms 400g, drained and quartered
• 2 cans Jolly Cream of Mushroom Soup
• 3 tbsp Jolly Tomato Paste 70g
• 1 cup water
• 2 tbsp chopped parsley
• 1/2 tsp dried marjoram
• 3/4 tsp salt
• 1/8 tsp white pepper

Procedure:

1. Combine mashed potatoes, half of the butter and milk. Mix well until creamy. Set aside.
2. Heat remaining butter in a separate pan. Sauté onions, once fragrant, add beef. Cook until meat turns brown.
3. Add carrots, Jolly Whole Corn Kernels, and Jolly Whole Mushrooms. Cook for 2 minutes.
4. Add Jolly Cream of Mushroom Soup, Jolly Tomato Paste, water, and remaining Jolly Cow Fresh Milk. Allow to simmer for 5minutes.
5. Add parsley and marjoram then season with salt and pepper. Remove from pan and transfer to a buttered ovenproof baking dish.
6. Place mashed potatoes mixture in a piping bag with star tip, pipe-out mashed potatoes on the top of beef mixture.
7. Bake in a 350F pre-heated oven for about 20 minutes or until sauce is bubbly. Allow to cool for 10 minutes before serving.