Classic Shepherds Pie

Just your classic sheppards pie, I call it - 'Memoirs of a 1980's dad'

Serves: 6

Ingredients

500 grams of ground beef ( classic is ground lamb )

1 large white onion ( brunoised ) What's this?

Good handful of fresh thyme

2 celery stalks ( brunoised )

1 can of tomato paste - 125 ml

2 large cans of creamed corn

10 small to medium sized potatoes - chefs choice

2 cups shredded old cheddar or montery jack ( my preference )

3 green onions ( scallions, spring onions ) typically diced

1/2 cup finely diced chives

1 large tablespoon of salted butter

salt and pepper

Preparation

• Start by peeling and boiling your potatoes - exactly how you would make mash potatoes.
• Brunoise your onions and celery and start sauteing them off in a large skillet at medium heat.
• After about 5-8 minutes of cooking, the onions and celery should be soft and almost see-through. Add your ground beef and break it up quite finely, add in about 3 tbsp of finely diced thyme, and sprinkle your salt and pepper in to taste - use your judgement, continue cooking and breaking up the mixture
• Once 75% cooked, add in the tomato paste and mix it up good.
• Layer the bottom of your dish (chefs choice in size - can make individual ones or a large lasagna dish style one) with the beef mixture and flatten it down evenly using your potato masher.
• Pour over the canned creamed corn and apply evenly
• Make your mashed potatoes - kinda thick, mash them with the shredded cheddar, a big spoonful of salted butter, some salt and pepper, green onions and a tad more thyme - nice large pinch. Mix it all up nicely and layer over top of the corn and meat mixture begging for a blanket of potatoes.
• Top with more shredded cheddar and a sprinkle of finely diced chives evenly spread over top.
• Bake in the oven at 375 for about 40 minutes - the potatoes will nicely brown on top - cook uncovered.
• Remove and serve with a nice handful of fresh crisp greens tossed in a touch of olive oil and a squirt of fresh lemon.