Shepherd's Pie

Prep Time: 45 mins  Cook Time: 30 mins

 

INGREDIENTS

cooking spray
500g lean beef mince
2 onions, diced
2 carrots, diced
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp mixed dried herbs
2 cups salt-reduced beef stock
1 1/2 cup frozen peas, thawed
1 tbsp gravy powder
2 bunches broccolini, trimmed and steamed
1 cup frozen corn kernels

Mashed potato:
400g potatoes, peeled and chopped
400g sweet potato, peeled and chopped
1 tablespoon margarine spread
1/3 cup milk
Cracked black pepper

 

DIRECTIONS

​STEP 1: Preheat oven to 200°C (180°C fan forced). Lightly grease a 10-cup capacity oven proof dish with cooking spray.

STEP 2: Heat a large non-stick frying pan over medium-high heat and dry fry the mince for 4-5 minutes or until browned.

STEP 3: Add onion and carrot, cook for 5 minutes, stirring often.

STEP 4: Add Worcestershire sauce, tomato paste, herbs and stock. Bring to the boil then reduce heat to low. Cook, covered, for 15 minutes, until vegetables are tender.

STEP 5: Stir in peas, sprinkle over gravy powder. Stir until mixture thickens. Spoon mixture into prepared dish, set aside.

STEP 6: To prepare Mashed Potato, cook peeled and chopped potatoes in boiling water for 15 minutes or until tender. Drain, return to pan.

STEP 7: Add spread and milk and mash until smooth and creamy. Season with cracked black pepper.

STEP 8: Spread potato over meat and lightly rough the surface with a fork.

STEP 9: Bake for 30 minutes or until topping is lightly golden. Serve with broccolini and corn.