Shepherds pie is the perfect comfort food in winter. This recipe makes a rich meaty pie, topped with crispy potato gems.
Place the frozen mixed vegetables and baby spinach in a casserole dish and reserve for later.
Combine the cornflour and water in a small bowl. stir until smooth. Reserve for later.
Place black peppercorns, rosemary and garlic in TM bowl. Blitz 3 sec/Speed 9.
Add the onion and bacon to the herbs. Mince 10 sec/Speed 6.
Scrape down the bowl and cook. 10 min/Varoma/ Speed 1 (MC OUT)
Add the 2 minces, tomato paste, tomato passata, vegetable stock paste, salt, allspice and Worcestershire sauce to the TM bowl. Cook 20min/Varoma/Soft Spoon (Reverse) (MC OUT- Spoon in)
Agitate the mince mixture periodically as it cooks to break up any large pieces of mince.
Pre-heat the oven 180 degree Celsius.
Stir the cornflour and water mixture again and add it to the mince. Cook 1 min/Varoma /Soft Spoon (Reverse) (MC OUT- Spoon in)
Spoon the mince into a large casserole dish with the spinach and frozen vegetables and combine them well.
Arrange the potato gems on top of the casserole dish. Bake 30min 180 degrees