Shepherd’s Pie with Charred Broccoli

Steps

1. Preheat oven to 220°C Bring a medium pot of salted water to the boil. Set aside a baking dish (about 26 x 18cm). Dice potatoes 2cm; finely dice onion; grate carrot. Cook potatoes in boiling water, for about 12 minutes, until very soft. Drain and return to pot. Add butter and milk and mash, until smooth. Season.
2. Cook filling ingredients Heat a drizzle of oil in a large fry-pan, on high heat. Cook onion and carrot for about 4 minutes, until soft. Add mince and cook for about 4 minutes, breaking up mince as it cooks, until browned.
3. Finish filling Add tomato paste, thyme and rosemary. Cook for about 1 minute, until fragrant. Add stock, soy sauce and peas. Reduce heat to medium, bring to a simmer and cook for 2-3 minutes, until reduced. Season to taste.
4. Assemble and bake pie Pour filling mixture into baking dish. Evenly dollop over mashed potato. Bake for 10 minutes. Turn oven to high grill and cook for about 3 minutes, until top is golden. While pie bakes, cut broccoli into small florets and thinly slice red onion and garlic.
5. Cook broccoli and onion When pie has 5 minutes remaining, heat a drizzle of oil in previous pan, on high heat. Cook broccoli and red onion for about 4 minutes, tossing often. Add garlic and almonds. Cook for a further 1 minute, until broccoli is charred and onion is soft. Season with salt.
6. To serve Cut Shepherd’s pie into portions and spoon onto plates. Drizzle with a little tomato sauce. Place broccoli on the side.