Shepards pie with a twist

Cheap, easy, tasty and good for you.

Ingredients

500 g	Mince, I use beef but can use lamb (Main)
1 medium	Onions, diced
2 cloves	Garlic, finely chopped
2 Tbsp	Olive oil
1 pinch	Chilli flakes
1 splash	Worcestershire sauce, good splash
2 cups	Stock, I use chicken
5 large	Agria potatoes, large, unpeeled and scrubbed
1 splash	Extra virgin olive oil, drizzle
1 sprinkle	Salt & freshly ground pepper
2 Tbsp	Tomato paste
2 sprigs	Fresh thyme, or teaspoon dried thyne
1 sprinkle	Salt & freshly ground pepper

Side

4 servings	Green beans, just chop off the blunt end leave the pointy ones
1 splash	Extra virgin olive oil
1 sprinkle	Salt & freshly ground pepper, sea salt

and /or another side

½ small	Green cabbage, sliced but not too thinly!
1 Tbsp	Butter
2 tsp	Fennel seeds, you can use more or less fennel seeds as a you prefer.

Directions

1. Leave skins on and scrub potatoes, chop into a quarters or bit smaller and cook until soft. Drain and put back on low heat for 30 seconds or so with lid off to steam out the moisture, leaves potatoes nice and fluffy. Add a swig of olive oil and with potato masher softly press the potatoes to break up and squash. Set aside.
2. Saute diced onions in olive oil, when onion softened add garlic, paprika and chilli, saute for a minute then add mince and mix so the spicy oil mixture is well mixed through and mince is lightly browned, stir in fresh thyme, good splash of Worcestershire sauce and tomato paste. Lastly add cup of stock and cook for 20 minutes or so and until sauce has thickened. Season.
3. Put mince mixture into oven proof dish and top with potato mixture. Drizzle with olive oil and bake in oven 180 Celsius for 20 minutes or so and the potatoes are golden brown.
4. While the pie is baking prepare the green beans. Bring water to boil, add a tablespoon of olive oil then add whole green beans, cook for 4-5 minutes so they retain colour and firmness. Drain and add a squeeze of lemon juice and a sprinkle or sea salt and ground black pepper. and/ or
5. Add butter to a medium sized saucepan and add the sliced cabbage and fennel seeds. With lid on keep the pot moving over a medium heat for a few minutes or until the cabbage is just cooked through, you want it to stay crunchy and the butter and fennel seeds coating the cabbage. I tip the put upside down a few times to move the cabbage around. Season as desired.