Shepherd's Pie
Ingredients
- 3 large potatoes, peeled
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 400g lean beef mince
- ½ tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 tsp reduced-salt soy sauce
- 2 tsp no added salt tomato paste
- ½ cup peas
- ½ cup corn kernels
- 1 reduced-salt beef stock cube
- 2 – 2 ½ cups water
- ¼ cup red lentils
- 1 tsp plain flour with 2 tbsp water
- Fresh or dried thyme to taste
Serves 4
Preparation: 10 Minutes
Cooking: 45 Minutes
Method
-
Preheat oven to 180oC (160oC fan-forced).
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Boil the potatoes until tender. Meanwhile heat oil in a large frypan and cook onion, carrot and zucchini. Add the meat. While cooking break up the lumps, add sauces, tomato paste, thyme and pepper. Add the peas and corn.
-
Dissolve the beef stock cube in water and add to the pan along with the lentils. Stir through, reducing the heat and cook covered for 30 mins.
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Mix flour and water to form a paste.
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Remove frypan from heat, stir flour paste into the mixture then return to stove to cook for one minute.
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Mash the potatoes with a small amount of reduced-fat milk and margarine. Spoon mince into shallow dish and cover with the potato. Bake for 30 minutes.
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Serve with vegetables of your choice.
Tip
- Add 1 can of crushed tomatoes at the same time as the stock to turn into a Bolognaise sauce
Variation
- Top the mashed potato with 50g of reduced-fat cheese before baking in the oven.
- Try sweet potato mash on top.
4 serves of vegies in each serve of this recipe.