Greek Shepherds pie

Ingredients

2 tblsp olive oil

1 large onion, diced

1 small leek chopped 

2 cloves of garlic

750g mince lamb or beef

100g of diced panseta 

1 large carrot, sliced or diced

120g peas corn, fresh or frozen

2 tblsp freshly chopped or 1/2 tsp dried thyme

1 tbls of tomato paste

1 can of diced tomatoes

1 cup beef stock

salt and pepper, to taste

2 tblsp plain flour

1/4 cup extra water

Potato topping:

4 large potatoes, peeled and diced

3 tblsp butter

120g grated cheddar cheese

1pkt of Mccormick sour cream & chive for mash potato 

1/3 cup milk

Salt/Pepper

Method:

Preheat oven to 180 degrees C.

Heat oil in a saucepan then add onions,leek garlic, carrot & mince meat the panseta

Cook stirring until mince  and panseta has browned

Add thyme, peas, beef stock, salt & pepper

Simmer covered for about 20 minutes or until the carrots are tender

While this is cooking, boil the potatoes, drain & mash with butter, milk, cheese & season to taste

Combine flour & water together to form a paste & add this to the meat mixture, stirring until meat mixture has thickened. {Use extra water if meat becomes too thick}

Spoon mince mixture into an oven proof dish & top with mashed potatoes

Bake uncovered for 30 minutes or until cooked through & mashed potato is golden brown on top