Shepherd's Pie

Ingredients:
Goat loin meat, minced 500 gm
Button mushrooms, slices 150 gm
Big onions, chopped 1
Garlic, chopped 2
Tomato paste 2 tablespoons
Tomato sauce 3 tablespoons
Mixed vegetables 2100 gm
Bay leaves 3
Cooking oil 4 teaspoons
Chilli powder 1 teaspoon
Parsley, chopped 2 tablespoons
Mix
Water 150 gm
Cream of mushroom 3 tablespoons
Seasoning
Sugar 1 3/4 tablespoon
Beef flavouring 1/2 cube
Salt 1/2 teaspoon
Pastry
Potato, peel and cut into small pieces 1 kg
A
Butter 50gm
Evaporated milk 3 tablespoons
Pepper 1/4 teaspoon
Salt 1 teaspoon
Oven: set at 220 C

Preparation:
1. Saute onion and garlic in hot oil until soft.
2. Add goat meat and fry quickly to be followed by tomato paste, bay leaves, tomato sauce, mushroom and parsley.
3. Fry for 5 minutes. Add in cream of mushroom and seasoning.
4. When cooked, add in mixed vegetables. Remove from pan and put mix into a 23 cm baking dish.
5. Boil potato in hot water until tender. Drain and blend in a food processor. Add in A and mix well.
6. Use a piping bag and pipe on top of meat filling.
7. Bake in oven set at 220 C for 20-25 minutes until mash turns golden brown.

Serves 4

Courtesy of Chef Florence Tan, author of a cook book "Secrets of Nyonya Cooking". Chef Florence has been to Japan, England, Hong Kong and Fance as an ambassador of Malaysian Cuisine for the Malaysian Government.

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