Shepherds pie

Directions

1. Cook the potatoes in a large pan of boiling water for 10 to 15 minutes or until the potatoes are tender. Drain the potatoes, then return them to the saucepan. Add the butter and milk. Mash until the potatoes are of the desired consistency. Season with the salt and Potato Allrounder.

2. Heat the oil in a large skillet over medium heat. Add the ground beef and cook for 4 minutes, stirring occasionally. Add the carrots and onions, then cook and stir for 2 minutes. Add the butter and tomato paste and cook for 1 minute, stirring occasionally. Add the flour and mix well.

3. Add the wine to the meat mixture and cook for 1 minute, stirring constantly to scrape the  browned bits off the bottom of the skillet. Stir in the vegetable stock, then bring the meat sauce to a boil, stirring occasionally. Stir in the mustard and the salt. Simmer the meat sauce over medium-low heat for 20 minutes, stirring occasionally.

4. Preheat the oven to 400°F.

5. Pour the Meat Sauce into a greased casserole dish; cover with the Mashed Potatoes. Sprinkle with the cheddar cheese.

6. Bake for 40 minutes.

7. Sprinkle with the parsley before serving.