Preparing a basil shepherds pie using a basil herb

The name Basil Shepherds Pie should speak for itself. It has been uplifted with a hefty helping of freshly picked basil!

· 1kg lean minced beef

· 2 tablespoons olive oil

· 2 sliced onions

· 4 cloves of crushed garlic

· 2 x 150g tins of tomato paste

· 2 x 450g tins of chopped tomatoes

· large handful of freshly picked and shredded basil leaves

· 1 tablespoon of sugar

· ½ cup of red wine

· freshly ground black pepper to taste

· 150ml of chutney (mango, peach, any sweet fruited chutney)

· 60ml Worcestershire sauce

· 2 teaspoons of gravy powder mixed in a little water

· 2 cups of frozen peas

· freshly ground black pepper to taste

· 6 large potatoes peeled and cut for boiling

· 4 generous knobs of butter

In a large frying pan heat the oil and cook the onion and garlic for 2-3 minutes

Add the water and 'sweat' the onions for 5 minutes or until soft

Add the mince and brown.

Stir in all the other ingredients except the basil

Simmer for 45 - 60 minutes

Boil the potatoes and mash with the butter

Transfer the mince to an ovenproof dish and stir in the basil leaves. Adding the basil leaves any earlier in the recipe will destroy the flavour. After all, you want your Basil Shepherds Pie to live up to its name!!!

Gently spread the potatoes over the top, place under a grill or bake in the oven until the potato is brown and crispy.

Garnish the top of your Basil Shepherd's Pie with a sprig of freshly picked basil.