Recipe(tried): My Mum's Shepherd's Pie

My Mum's Shepherd's Pie
I'm sending this recipe in because so few people seem to know how to make this dish properly - even people here at home (England) seem to get confused and make something that's more like a bolognaise!! So far as i know Shepherd's pie should not contain tomato at all - it's gravy based. Don't be put off by the unconventional way of cooking it - although some people may turn their noses up at the idea of simmering the meat it does make it nice and soft, make a good gravy and incorporates the flavour of the onion and meat juices very well - this just doesn't seem to work as well if you fry the meat. Simple and tasty! The traditional way of making Shepherd's pie is with lamb - with beef it's called Cumberland pie - but almost everyone i know uses beef, which is fine. This is the best Shepherd's pie i've ever had - and i've had a few! I wanted to share this method of making shepherd's pie with you as i'm quite sure that once you've made it this way you'll find that it's much tastier! Measurments are estimated as my Mum doesn't measure anything, she just makes what we need.Aim for about half meat half potato in your ovenproff dish. Apologies for having no idea of U.S weights and measures :) Enjoy!

1 lb. minced beef
1 bay leaf
1 large onion, chopped
1 teacupful peas
2 tsp. Worcestershire sauce
4 tsp. Bisto powder mixed to a paste with a little water (this is gravy browning and cornflour)
6 medium potatoes
Salt and pepper to season

Put the mince into a large saucepan and add about a pint of water - you want just enough liquid so that when the bisto is added the mince is not swimming in gravy but there is extra, if necessary add more or less water. Bring to the boil and once boiling remove any scum and froth from the water. You may need to add a little more water to replace that taken out. Add the onion, bay leaf and a teaspoon of salt to the water and mince. Put the lid on and simmer very gently for about half an hour. Add the peas after 25 minutes. Meanwhile, peel chop and boil the potatoes. Once cooked mash with a little butter and set aside - remember don't be tempted to add cream or milk, the mash must remain firm or it'll sink in the gravy if too soft!!! When the mince is cooked, turn off the heat, remove the lid and allow to cool for 10 minutes. Preheat the oven to 180c/ gas mark 4. Pour the bisto powder mix into the mince, stiring constantly. Turn the heat back on and simmer gently, continuing to stir. The gravy should slowly thicken. Bring to the boil and then turn the heat off. Tip the mince into an ovenproof dish and add the potato on top. Use a fork to make a nice pattern on top and if liked you can add a little grated cheese and breadcrumbs - this will make a nice crispy topping. Put in the oven and cook for about 30 minutes.

You can turn the oven up to 200 degrees c after 20 minutes just to finnish off the top or crisp up under the grill.