Shepherds Pie Name: Kendal Bradford Base: Navy Amphibious Base Little Creek Recipe: 500 gm - 600 gm (1 and 1/4 pounds) beef mince 1 onion, diced 1 cup diced carrots 1 cup frozen peas 1 cup frozen corn niblets 1 tablespoon corn flour 1 teaspoon mustard 1 tablespoon Worcestershire sauce 1/2 cup water 1 large can of condensed tomato soup Salt and pepper, to taste 1 kilo (2 and 1/4 pounds) potatoes 2 tablespoons milk 1 cup grated cheese, optional Cook the mince, onions and carrots together for 20 minutes, stirring to break up the mince and to ensure meat and vegetables don't stick to the bottom of the pan. Keep lid on pan as the steam will cook the food - ie you don't need any fat in which to cook the meat and vegetables. Add peas and corn. Cook a further 10 minutes. Meanwhile peel and cut potatoes up small. Bring to the boil and cook until soft. Mash with loads of pepper and the milk. Here you can add in some grated cheese (optional). Mix the corn flour with the water, mustard and Worcestershire sauce. Stir into the mince mixture until well distributed. Add the soup, salt and pepper to the meat mixture. Slowly bring back to the boil, stirring constantly. Tip mixture into a large casserole dish. Top with the mashed potato. Smooth over the potato until it is an even depth. Cook at 180 degrees Celsius (350 degrees Fahrenheit) for 40 minutes. Serves 4 - 6.