Shepherd's Pie

WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian

WF, GF, EF, DF, SF, NF

Ingredients
6 medium-sized potatoes, peeled and finely diced
1 tablespoon Nuttelex margarine and extra
1 large brown onion, peeled and finely chopped
500g minced steak
2 grated carrots
1 grated zucchini
2 sticks of celery, finely chopped
2 tomatoes, sliced
2 cloves garlic
1 cup (250mL) water
pinch of pepper and salt (to taste)

Method
Preheat oven to 180°C.
Place potatoes in boiling water and cook until soft. Drain, add margarine mash well.
Cook onion in saucepan over medium-heat until transparent.
Add minced steak and brown well, stirring occasionally.
Add all remaining ingredients, except the potatoes.
Simmer until all vegetables are tender. Place meat mixture into a casserole dish.
Set aside to cool slightly.
Spread mashed potatoes evenly on top and dot the potatoes with a little extra margarine.
Bake in the oven for 20 minutes or until potato is golden brown.
Remove from oven once cooked and serve immediately.

Hints
I also add peas to this recipe. Most times you get away with adding peas! Serve with additional vegetables as a side dish as most vegetables will be 'hidden' in the pie!

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