Sandra's Steamy Shepherd's Pie

 

 

 

For topping

 

4oz of cheese

Two oz of margarine

One small peeled onion

2lb potatoes

 

 

 

For filling

1 packet of vegetable soup (Crofters or any that you prefer)

1 400g packet of frozen vegetables

1 250g tin of butter beans (optional)

 

 

 

Method

 

Peel and chop the potatoes into one inch cubes. Grate the peeled onion.

Add both to a pan of boiling water (about one litre of lightly salted water) and cook until soft (about fifteen minutes).

 

 

 

Make up the soup as directed on the packet using half of the packet’s contents and half the water indicated on the packet. Add the frozen vegetables to the soup and cook until tender but not soft.

 

 

 

Pour the vegetables into a deep pie dish or a casserole dish. Drain the water off the cooked potatoes and add the milk, margarine and half of the cheese and mash. Spoon the potato mixture onto the vegetables. Smooth down and make sure all the vegetables a covered. Sprinkle with the remaining cheese.

 

Put the pie onto the middle shelf of a warm oven gas mark 6 or 200C, 0r 400F for thirty /thirty-five minutes until the cheese has stated to bubble and to go brown. Serve with Garlic bread.