You’ll love this creative twist on everyone’s favourite shepherds’ pie!


Ingredients (serves 6)

  • 6 x large (250g) brushed potatoes
  • 2 tsp canola oil
  • 1 onion, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 stick celery, thinly sliced
  • 500g extra lean beef mince
  • 410g can no added salt tomato puree
  • 1 tbs Worcestershire sauce
  • 1/2 cup water
  • 1 tsp reduced salt vegetable stock powder
  • 1 tsp dried mixed herbs
  • Cracked black pepper, to season
  • 1/4 cup reduced fat milk, approximately
  • 1/2 cup reduced fat tasty cheese
  • Olive oil spray
  • Green salad, to serve

Method

  1. Preheat oven to 190°C (170°C fan-forced).
  2. Scrub potatoes clean under cold water. Prick with a fork, place on an oven tray and bake in preheated oven for 1 hour or until tender when tested with a skewer. Remove from oven, cool slightly.
  3. While potatoes are baking, heat oil in a non-stick frypan, add onion, carrot and celery and sauté for 5 minutes or until vegetables have softened slightly.
  4. Add mince, cook until mince is browned all over, breaking up any large pieces with a wooden spoon.
  5. Stir in tomato puree, Worcestershire sauce, water, stock powder and herbs, season with pepper, and bring to the boil. Reduce heat and simmer for 15-20 minutes until mixture is reduced and well thickened, stirring occasionally.
  6. Cut potatoes in half and scoop out potato flesh leaving a 1cm shell. Place potato flesh in a bowl, season with pepper, add milk a little at a time and mash with a fork until light and fluffy.
  7. Place the potato shells on an oven tray and fill with the mince mixture.
  8. Spoon the mashed potato over mince filling in potato shells, sprinkle with grated cheese and spray lightly with cooking spray. Bake in preheated oven for 15-20 minutes or until light golden. Serve with a green salad.

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