I always cater for at least 4 people for dinner. But for a while, as my better half is in New Zealand, I have to downsize. And it got me thinking about catering for 1. The secret is to not over cook, as food waste is not good for the pocket or the environment. And also to have some “master” recipes. This recipe uses a mince sauce, basically a bolognese that can also be simply heated to go with pasta, or made into a lasagne. And while we are being picky, a shepherds pie is traditionally made with lamb mince. But in this case I’m using beef, so as to stretch out the number of meal options available. Quick, easy and very moreish, suitable for hungry families after long days, or simply a snack for one.
Shepherds Pie Potatoes
2 teaspoons of olive oil
1 onion, peeled and diced
150g minced beef
250ml beef stock
1 teaspoon Worcestershire sauce
1 tablespoon of tomato purée
1 large jacket potato, baked
A handful grated cheese, your choice
Heat oven to 180oC. Heat the oil in a non-stick pot. Cook the onion gently for 3-4 mins, then increase the heat and add the mince. Fry for a further 10 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and season to taste. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
To assemble, cut the baked jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact.
Mash the potato with the butter and season well. Divide the mince between the potato skins, then cover with the mash.
Transfer the potatoes to a baking dish, sprinkle with cheese, then bake for 15-20 mins until golden. These can, of course be multiplied up to have as a canape or starter. However you have these mini shepherds pies they are divine!