Shepherds Pie

Shepherds Pie is one of our family's favorite Sunday meal and it's been ages since I last baked this  beauty. 
No doubt it's a wee bit time consuming to prepare it, especially the meat sauce but it's worth the wait. I normally serve this pie with slaw and rolls.
  
I  used  my bolognese sauce recipe and reduced the amount of liquid used as you need a rather thick sauce. 
Please refer to my bolognese sauce recipe below.

100g of  grated Parmesan  cheese - or any of your favorite cheese
50g Parmigiano-Reggiano 

For the mash
7 large russet potatoes - boiled and mashed
50g of soft butter
1/4 cup of fresh milk
salt and pepper

Mix all the above ingredients and set aside.

To assemble, get your largest pie dish and gently pour the bolognese sauce and spread evenly over the dish. Generously sprinkle some cheese all over the sauce.

                                           
I used a large star tip to pipe rosettes  of potatoes all over and cover the entire dish.
Sprinkle some Parmigiano-Reggiano all over and bake in a preheated oven. 190 deg cel for 30 min.
I like to char the top for a nice effect.

            
Serve hot.
Enjoy...jue