Laura O'Connell'S Beef And Bacon Shepherd'S Pie - cooking recipe

Ingredients

1 large onion, finely diced
1 garlic clove, crushed
320 g bacon, diced
2 carrots, grated
1 large potato, grated
salt & pepper, to taste
mixed herbs, to taste
parsley, to taste
tasty cheese, grated
1 - 1 1/2 cup water
1 kg minced beef
1 cube of beef stock melted with hot water
Worcestershire sauce
2 teaspoons cornflour
1/2 cup water, mix together
The Potato Mash
6 large potatoes
200 ml of cream & 100ml milk
2 tablespoons butter or 2 tablespoons margarine

Preparation

THE BEEF & BACON.
Saute the onion and garlic on a low heat until cooked.
Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
Remove all ingredients from the pan,.
Add the mince to the empty pan; cook until browned and liquid has reduced.
Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
Add water; mix well and then cook on low heat until liquid has reduced by half.
Add cornflour and water until sauce thickens. Remove from pan and cool.
THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
THE PIE:
Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
Cook in oven on 180\u00b0C until pastry is lightly browned. Remove from oven.
Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
Heat oven to 220\u00b0C Place on middle shelf and bake for approximately 20 - 30 minutes.
Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.