Mingle's Shepherds Pie

Mingle's Shepherds Pie


500g of Lamb mince
1 X onion (chopped)
2 X garlic cloves
1 X 400g tin of canned tomato
2 X tablespoon of tomato paste
2 X carrots (diced)
1 X Celery (diced)
6 X Potatoes (quartered)
1 X bunch of rosemary stalks
1 X cup of milk
1 X cup of peas
2 X tablespoons of olive oil 
1 X tablespoon of Worcestershire sauce
1 X litre of stock (beef)
2 X knobs of butter
1 X cup of red wine
2 X cups of Parmesan cheese
Mingle All Purpose Seasoning


1. Pour oil in pot. 
2. Add garlic, onions, carrots, celery and cook until translucent.
3. Add lamb mince and brown. Add 4 tablespoons of Mingle All Purpose Seasoning. Add a stick of rosemary.
4. Add stock, tomato paste, a can of tomatoes, Worcestershire sauce & red wine.
5. Cook until reduced for about 30 mins. 
6. Peal and boil your potatoes until soft.
7. Add butter, milk, 1 tablespoon of Mingle's All Purpose Seasoning, salt, cheese and pepper to taste. Mash until smooth.
8. In an oven proof casserole dish, pour mince mixture.  Top with peas and then top with mash to form a lid. Run a fork through the mash to make tracks that will become golden and crispy.
9. Bake in an oven at 180 C until potato is golden.

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