Shepherd's Pie

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1 1/2  pounds lean ground/mince sirloin steak

2 tablespoons tomato puree

1 tablespoon worcestershire sauce

1 teaspoon brown mustard

1 cup vegetable stock

1 tablespoon ground cumin

1 small onion, chopped

2 carrots, peeled and cut into small pieces

1/2 cup fresh corn

1/2 cup fresh green peas

1/2 cup fresh green beans, cut into bite sizes

2 small garlic cloves, minced

2 tablespoons parsley, chopped

1 tablespoons ghee

salt and black pepper

8 slices of any good melting cheese of choice.

Place ghee into a deep sided frying pan on medium heat. Add onion and carrots and saute until they're just cooked. Remove from the pan. Add garlic and ground/mince sirloin to the pan, stirring occasionally until cooked.  Season with salt and black pepper. Add the tomato paste, vegetable stock, cumin, parsley, mustard and worcestershire sauce, mix well to combine. Bring to a boil, reduce heat to low. Cover and simmer slowly for about 10-15 minutes or until the sauce thickens. Add all the vegetables. Mix to combine and cook a further 2 minutes. Remove from heat.

Preheat oven to 400 F.

Spread mixture evenly into 8 large ramekins (10-ounce) about 3/4 full. Top with mashed potatoes, making sure to cover the meat mixture fully (refer to picture). Add cheese slices on top. Place on a baking sheet pan and bake for 15-20 minutes or until the cheese is bubbly and pie is hot. Remove from the oven and let it rest for about 15 minutes. 

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