1. Peel and chop potatoes into small chunks. Add to a large pan with cold water and salt and boil until completely cooked through. Drain all of the water, add the butter and a generous pinch of salt and mash the potatoes until smooth.
2. Add a Tablespoon of oil to a very large frying pan. Fry the onion until translucent then remove to a bowl. Add a little more oil and fry the minced beef until lightly brown.
3. Return the onion to the pan. Sprinkle a Tablespoon of plain flour over the mince and onion and stir through, then cook for 5 minutes.
4. Add the beef Oxo cubes to the boiling water to create a stock. Then stir into the mince and continue cooking on a medium high heat. Season with salt and pepper.
5. Stir in the Worcestershire sauce, tomato puree and dried thyme. Cook until bubbling rapidly. Stir in the frozen vegetables and bring back to the boil.
6. Reduce the temperature to low and continue cooking for an additional 15 minutes or until the sauce has thickened.
7. Set the oven to 180C.
8. Split the mince mixture in half between 2 small casserole dishes. Top each with mashed potato and create ridges across the top with a fork. Place both Shepherd’s pies in the oven for 30 minutes until the top is crisp and lightly browned.
9. Leave one pie to cool before refrigerating (To be eaten the next day)

Serve the with cooked peas or beans on the side.

Suggestions

The potato topping can be substituted with mashed pumpkin or mashed carrot and swede when these are in season. Remember to season well with salt and pepper and add butter to the mashed vegetables as it is this that creates the brown crispy texture when baked in the oven.

If you have a small appetite you may not need the peas on the side as there are plenty of vegetables in the pie.

The second Shepherd's pie can be reheated in the microwave for 8 minutes then finished off in a very hot oven for 10 minutes. (Check its piping hot throughout) Serve with a cup of cooked frozen green beans.