All in One Shepherd’s Pie

Wash and peel the Potatoes. Cut into small pieces and put them into a pan of water, with a pinch of salt. Bring to the boil, turn down to a simmer for 15-20 minutes.

Wash and peel the carrots. Cut into small cubes and place in a pot of water. Bring to the boil, then simmer for about 15 minutes.

Peel and dice the Onions. Place in a large pan with the oil. Brown gently until soft. Add the Beef, stirring well until the meat has turned brown.

Add the stock cubes to a cup of hot water, mix to a smooth consistency and add to the Beef and Onions.

Drain the Carrots and add to the mix. Stir in the Peas, Sweetcorn, Peppers and mix well.

Put the Beef and vegetable mix into an oven- proof dish to 2/3 full.

Drain the potatoes, place in a bowl with the butter and mash to a smooth consistency. Spoon over the Beef mix all the way to the edges of the fish. Sprinkle the Parmesan Cheese over the top.

Place in a medium- hot oven for about 30-45 minutes until golden brown. Enjoy! Can be Frozen for up to 6 months.