Ingredients

• 3 tbsp - olive oil
• 1.5 cups - small pearl onions, peeled and halved
• 3 cloves garlic, thinly sliced
• 1/2 cup - celery, chopped (approx. 2 stalks)
• 2 cups - mushrooms, cleaned and sliced
• 3 tbsp - flour
• 1/2 kg - ground beef
• 1 cup - beef stock
• 3 tbsp - tomato paste
• 1.5 tsp - dried thyme
• 1 tsp - red pepper flakes
• 1/2 cup - (plus a bit for garnish) roughly chopped flat-leaf parsley
• salt and pepper to taste
• garlic
• mashed potatoes
• 1/2 cup - grated parmesan cheese
• 1/2 cup - grated cheddar cheese.

How to Make Shepherd's Pie

• Preheat the oven to 220 degree Celsius. Heat olive oil in a large skillet over medium to medium-high heat.
• Add pearl onions, toss, cover, and steam until they begin to soften for 5 to 7 mins.
• Add the garlic and celery and stir. Add mushrooms and cook until they give off liquid and start to brown, approx. for 5 mins.
• Add 1 tbsp. of flour, stir, and cook for one to two mins.
• Add meat, break it up, season with salt and pepper, and cook until they are brown.
• Add stock, tomato paste, thyme and pepper flakes and bring to a boil.
• Lower the heat and allow it to simmer until gravy thickens and is absorbed by meat.
• Allow all the liquid to be absorbed by the meat and vegetables so it doesn't spill out later.
• Stir in 1/2 cup parsley and remaining flour. Pour filling in a deep pie dish and let it cool.
• Spread the mashed potatoes on top of the meat. Sprinkle potatoes with parmesan and cheddar cheeses.
• Bake pie for about 15 to 20 mins.
• Remove from oven and sprinkle with remaining chopped parsley. Let it stand for 5 mins. before serving.