Shepherd’s Pie
Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes
4 serves per portion
Recipe courtesy of Lynda Tompkins, Yandina Branch
Ingredients:
- 4 medium potatoes, diced
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- ¼ capsicum, diced
- ½ teaspoon ginger, minced
- 2 cloves garlic, crushed
- 500g lean lamb mince
- 1 carrot, diced
- 1 zucchini, diced
- 8 broccoli florets, diced
- ½ cup peas
- 1 small can of corn kernels, drained
- 1 tomato, diced
- ½ teaspoon turmeric powder
- 1 tablespoon tomato paste
- ¼ cup milk, reduced fat
- 1 teaspoon butter
- ⅓ cup cheese, reduced fat, grated
Method:
- PREHEAT oven to 180°C.
- BRING a pot of water to the boil and cook the potatoes until tender. Drain and set aside.
- HEAT oil in frypan over medium heat. Sauté the onion, capsicum, ginger and garlic until vegetables are softened, around 5 minutes.
- ADD the mince, stirring to break up any lumps. Heat until cooked through, around 10 minutes.
- ADD the other vegetables (except potatoes), tomatoes and turmeric and a little bit of water if needed. Cook, covered, for a further 5 minutes.
- STIR through the tomato paste and simmer, covered, for a further 5 minutes until everything is tender.
- MASH the potatoes with milk and butter until smooth.
- SPOON the meat mixture into a large oven-proof dish (or 4 small dishes) and spread over the mashed potato. Sprinkle with cheese and bake in oven for 10-15 minutes or until the cheese is melted and the top is golden brown.
What's Great About It:
This tasty pie provides a whopping 4 serves of veg per portion, so you are well on your way to achieving the recommended 5 serves a day! It is great for using up any leftover vegetables you have in the fridge. Ingredients can be easily substituted for any seasonal vegetables you have on hand.
